Cheesy Zucchini Enchiladas

Ingredients

• Garlic

  Raw

  1 cloves, minced or 3g

• Chili peppers

  Green, canned

  16 tbsp or 139g

• Tomato sauce

  No salt added

  1 cup or 245g

• Chili powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

Directions

1. For the enchilada sauce: in a medium saucepan, spray oil and sauté garlic. Add chipotle chile, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use. Spray a baking dish with nonstick spray. Preheat oven to 400 degrees. In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4-5 minutes. Remove from heat and add 1/2 cup cheese; mix well. Divide zucchini between in each tortilla, roll and place seam side down in baking dish. Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes. Serve with chopped cilantro, scallions, and reduced fat sour cream if you wish

Similar Foods

• Cheesy chicken enchiladas
• Cheesy Zucchini
• Cheesy Garlic Zucchini Rice
• Baked Cheesy Marinara Zucchini
• Cheesy Baked Zucchini Noodle Casserole
• Cheesy Garlic Quinoa Zucchini Fritters