Cheesy Zucchini Enchiladas

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1. 1
   In a medium saucepan, spray oil and sauté garlic.
2. 2
   Add chipotle chili, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil.
3. 3
   Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
4. 4
   Spray a baking dish with nonstick spray. Preheat oven to 400 degrees.
5. 5
   In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini and cilantro, salt and pepper to taste and cook until all the liquid evaporates from the zucchini, about 4-5 minutes.
6. 6
   Remove from heat and add 1/2 cup cheese; mix well.
7. 7
   Divide zucchini between in each tortilla, roll and place seam side down in baking dish.
8. 8
   Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.
9. 9
   Serve with chopped cilantro, scallions, and reduced fat sour cream if you wish. Enjoy!!