Friday, June 17, 2011

Cheesy Zucchini Enchiladas

ENCHILADAS
cooking spray
1 tsp olive oil
2 cloves garlic, crushed
2 medium scallions, chopped
2 medium zucchinis, grated
salt and pepper
1.5 cups grated Mexican blend cheese
4 large tortillas

SAUCE
1 garlic cloves, minced
1 tbsp chipotle chilis in adobo sauce
1 cup tomato sauce
1/8 tsp chipotle chili powder (to taste)
1/8 tsp ground cumin
1/2 cup broth
salt and pepper


1. For the 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.

2. Spray a baking dish with nonstick spray. Preheat oven to 400.

3. 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.

4. Remove from heat and add 1/2 cup cheese; mix well.

5. 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.

6. Serve with sour cream if you wish.

Serves 4.

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