Cheesy Zucchini Enchiladas

A vegetarian twist on a classic Mexican dish! This was SO delicious and so easy to make! Got this recipe from Skinnytaste, and now I can't wait to try all the other enchilada dishes she has on her site. This one's a keeper for sure, I might even make it again for dinner tomorrow night. It was that good! :)

Cheesy Zucchini Enchiladas makes 4 servings, 1 tortilla wrap each

• cooking spray
• 1 tsp olive oil
• 2 cloves garlic, crushed
• 2 medium scallions, chopped
• 1/4 cup cilantro, chopped
• 2 medium zucchinis, grated
• salt and pepper (to taste)
• 1 1/2 cups grated reduced fat Mexican blend cheese
• 4 large flour tortillas
• chopped scallions (optional for garnish)
• chopped cilantro (optional for garnish)

Enchilada sauce:

• 1 garlic cloves, minced
• 1 tbsp chipotle chili in adobo sauce (more or less!)
• 1 cups tomato sauce
• 1/4 tsp chipotle chili powder (to taste)
• 1/4 tsp ground cumin
• 1/2 cup fat free vegetable broth
• salt and pepper to taste

First prepare the sauce: Spray a medium saucepan with cooking spray and saute the garlic cloves. Add chipotle chilis, chili powder, cumin, tomato sauce, and vegetable broth. Bring to a boil and then lower the heat. Simmer for 5-10 mins, season with salt and pepper to taste. Remove from heat and set aside while you prepare the enchiladas.

Enchiladas:

Spray a baking dish with cooking spray. In a large frying pan, heat olive oil over medium-high heat. Saute garlic and scallions, 4 mins. Add zucchini and cilantro, season with salt and pepper. Saute for 5 minutes. Remove from heat and stir in 1/2 cup cheese until creamy and melted.

To roll up enchiladas: Spoon 1/4 of zucchini mixture along the centre of the tortilla, roll the tortilla and place in baking dish with seam down. Repeat with remaining tortillas.

Spoon enchilada sauce over tortilla wraps and sprinkle with remaining cheese. Bake for 20 minutes until cheese is all melted. Garnish with chopped cilantro and scallions if desired.