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Cheesy Zucchini Enchiladas

Servings: 4 • Serving Size: 1 large enchilada • Old Points: 5 pts • Points+: 7 pts
Calories: 258.7 • Fat: 13.5 g • Protein: 22 g • Carb: 30.2 g • Fiber: 16.9 g

cooking spray

1 tsp olive oil

2 cloves garlic, crushed

2 medium scallions, chopped

1/4 cup cilantro, chopped

2 medium zucchinis, grated

kosher salt and fresh ground pepper

1 1/2 cups grated reduced fat mexican blend cheese (Sargento)

4 Large La Tortilla Factory Low Carb tortillas

chopped scallions (optional)

chopped cilantro (optional)

Enchilada sauce:

1 garlic cloves, minced

1 tbsp chipotle chilis in adobo sauce (optional for more heat)

1 cups tomato sauce

1/4 tsp chipotle chili powder (to taste)

1/4 tsp ground cumin

1/2 cup fat free vegetable broth

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.
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 scallions, cilantro, fat free or low fat sour cream & enjoy!