Preparation Steps

• In a medium saucepan, spray oil and sauté garlic. Add chipotle chili, chili powder, cumin, broth, tomato sauce, salt, and pepper. Bring to a boil.
• Reduce heat to low and simmer for 5-10 minutes. Set aside until ready to use.
• Spray a baking dish with nonstick spray. Preheat oven to 400°F.
• 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 liquid evaporates, about 4-5 minutes.
• Remove from heat and add 1/2 cup cheese; mix well.
• Divide zucchini mixture among tortillas, roll, and place seam side down in the baking dish.
• Top with enchilada sauce (may not use all) and remaining cheese, then bake until hot and cheese melts, about 20 minutes.
• Serve with chopped cilantro, scallions, and optionally with reduced-fat sour cream. Enjoy!