Cheesy Zucchini Enchiladas

Love love LOVE these!

2 Servings (4 Enchiladas)

Enchilada Sauce
1 tsp   EVOO
1   Garlic Clove, minced
8 oz can   Tomato Sauce
1/2 cup   Chicken Broth
1/4 tsp   Chipotle Chili Powder 
1/4 tsp   Onion Powder
1/8 tsp   Cumin
Salt and Pepper to taste

Enchilada Filling
1 tsp   EVOO
2   Garlic Cloves, minced
2   Scallions, chopped
2   Medium Zucchini, grated
Salt and Pepper to taste
1 1/2 cups   Mexican Blend Cheese, shredded
4   Medium Tortillas (We prefer wheat)
1 tbsp   Dried Cilantro


Sauce
1)   In a small saucepan, heat oil over medium heat then add garlic and saute until fragrant, about 2 minutes. 
2)   Add the tomato sauce, broth, chipotle chili powder, onion powder, cumin, and salt and pepper. 
3)   Bring to a boil then reduce heat to low and simmer for 10 minutes or until ready to use.

Enchiladas
1)   Preheat oven to 400 and spray an 8 x 8 inch baking dish with non-stick cooking spray.
2)   In a large skillet, saute garlic and scallions in the EVOO over medium heat for about 3 minutes.
3)   Add the grated zucchini, salt and pepper to taste, and cook for about 5 minutes. 
4)   Remove from heat and add 1/2 cup of the cheese and mix well.
5)   Divide the zucchini mixture between the tortillas, roll and place seam side down in the baking dish.
6)   Top the enchiladas with the sauce and sprinkle with the remaining cheese and dried cilantro. 
7)   Bake until bubbly and cheese is melted, about 20 minutes. Enjoy!

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