Recipe: Cheesy Zucchini Enchiladas!

Tonight's dinner was a hit! I got the recipe from SkinnyTaste.com {love her!}, Paul and I along with Brody really enjoyed the meal -- it was definitely something nice and new to try.

Here are the ingredients:

For the enchiladas:

1 tsp olive oil
2 cloves garlic
2 scallions, chopped
2 grated zucchinis
salt & pepper -- as needed
1 1/2 cups of mexican shredded cheese
tortillas

For the sauce: 
1 garlic clove
1 tbsp olive oil
1 tbsp of adobo sauce
1 cup of tomato sauce
1/4 tsp chili powder
1/4 tsp cumin
1/2 cup chicken broth
salt & pepper -- as needed

  The first step is to prep the sauce! Add the olive oil to your pan and saute the garlic. Next add chili powder, cumin, broth, tomato sauce, salt and pepper. Bring the ingredients to a boil & then reduce the heat to low and allow to simmer for approx 10 minutes. Remove from heat, and Preheat oven to 400 degrees.

 For the enchiladas ingredients, you'll need a medium sized skillet. Saute the garlic & scallions over the olive oil for about 3-4 minutes. The next step is to add your zucchini, salt and pepper to taste and to allow it to cook about 4-5 minutes. Remove from the heat & add your cheese -- mix the two together well. The cheese should melt into the zucchini.

Lastly, carefully spread the zucchini mix into the tortillas and roll them. Add to your baking dish, topping with your sauce & cheese. We baked the dish for about 22 minutes {for the cheese to melt} and then topped with scallions.  This was an awesome change-up for dinner, I've never tried anything like this before. The combination may seem odd at first -- but the taste is just awesome! Not to mention, it is quite filling.