Cheesy Zucchini Enchiladas

Filling:
• 1 tsp. olive oil
• 1 tbsp. chopped garlic
• 1 bunch green onions, divided, white & light green parts only, chopped
• 2 medium zucchinis, grated
• salt and fresh ground pepper
• ½ tsp. ground cumin
• ½ tsp. ground coriander
• ½ tsp. chili powder
• 2 cups grated reduced fat Mexican blend cheese
• 4 large Whole Wheat/Low Carb tortillas

Sauce:
• 1 tbsp. chopped garlic
• 1 1/2 cups tomato sauce
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 3/4 cup vegetable broth

First, fix the enchilada sauce: Spray a medium saucepan with cooking spray and sauté garlic, 1 minute. Add chili powder, cumin, broth and tomato sauce. Bring to a boil. Reduce the heat to low and simmer for 10 minutes. Cover and set aside until ready to use.

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

In a medium nonstick skillet, add oil and sauté garlic and half of the green onions over medium heat for about 3 minutes; add zucchini, cumin, coriander and chili powder, season with salt and pepper, cook 5 minutes. Drain off any excess liquid.

Remove from heat and add 1 cup cheese; mix well. Divide zucchini mixture between the 4 tortillas, roll and place seam side down in baking dish.

Top with enchilada sauce and remaining 1 cup cheese and bake until hot and the cheese is melted, about 20 minutes.

Top with chopped green onions and serve with fat free sour cream. YUM!