Step 1

In a medium saucepan, spray oil and sauté garlic.

Step 2

Add chipotle chili, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil.

Step 3

Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Step 4

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

Step 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.

Step 6

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

Step 7

Divide zucchini between in each tortilla, roll and place seam side down in baking dish.

Step 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.

Step 9

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