Cheesy Zucchini Enchiladas

These cheesy meatless enchiladas are delicious, packed with fiber so they are filling and easy to make – vegetarian or not. Perfect topped with chopped cilantro, scallions or jalapeños and some low fat sour cream.

I love La Tortilla Factory Smart and Delicious Low Carb Tortillas, I used the large size for these enchiladas which are only 2 points plus each. Skinny Bits is doing giveaway, click here for a chance to win some free La Tortilla samples.

Many of you know how much I love enchiladas, I've posted several enchilada recipes in the past; chicken enchiladas, chicken and white bean enchiladas with salsa verde, and turkey and black bean enchiladas. This vegetarian recipe makes a is a wonderful addition to my enchilada collection, and I love that I can add more cheese than I normally would because the filling is so light.



Cheesy Zucchini Enchiladas
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1 large enchilada • Old Points: 5 pts • Points+: 7 pts
Calories: 258.7 • Fat: 13.5 g • Protein: 22 g • Carb: 30.2 g • Fiber: 16.9 g   

• cooking spray
• 1 tsp olive oil
• 2 cloves garlic, crushed
• 2 medium scallions, chopped
• 1/4 cup cilantro, chopped
• 2 medium zucchinis, grated
• kosher salt and fresh ground pepper
• 1 1/2 cups grated reduced fat mexican blend cheese (Sargento)
• 4 Large La Tortilla Factory Low Carb tortillas
• chopped scallions (optional)
• chopped cilantro (optional)

Enchilada sauce:

• 1 garlic cloves, minced
• 1 tbsp chipotle chilis in adobo sauce (optional for more heat)
• 1 cups tomato sauce
• 1/4 tsp chipotle chili powder (to taste)
• 1/4 tsp ground cumin
• 1/2 cup fat free vegetable broth
• kosher salt and fresh pepper to taste

For the enchilada 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.

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



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.  




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



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.



Serve with chopped cilantro, scallions, and reduced fat sour cream if you wish. Enjoy!!