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. 259 calories per enchilada.
Originally Submitted
11/28/2011
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