Tuesday, January 24, 2012
Skinny Squash Enchiladas -- You Must Try These!!!
Skinny Squash Enchiladas
2 cloves garlic, crushed
2 medium scallions, chopped (plus extra for topping)
1/4 cup cilantro, chopped (plus extra for topping)
2 medium squash (or zucchini would work too), minced or grated
salt and pepper
1 1/2 cups grated reduced fat Mexican blend cheese
4-6 low carb tortillas
Fat free yogurt (instead of sour cream) - optional, for topping
Optional spicy enchilada sauce:
1 garlic clove, minced
1 tbsp chipotle chilis in adobe sauce (optional for more heat, but warning, it is very spicy!)
1 cups tomato sauce
1/4 tsp chili powder
1/4 tsp ground cumin
1/2 cup fat free vegetable broth
salt and pepper to taste
Make the enchilada sauce: in a medium saucepan, spray oil and saute garlic. Add chipotle chile, 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 baking dish with nonstick cooking spray. Preheat oven to 400*.
In a medium skillet, saute garlic, scallions and squash for about 4-5 minutes. Season with salt and pepper.
Remove from heat and stir in about 1/2 cup of cheese. Mix well.
Divide the vegetable mixture among the tortillas. Roll up and place seam side down in a baking dish. Top with enchilada sauce and remaining cheese and bake for about 20 minutes or until cheese melts. Top with cilantro, scallions and yogurt. Enjoy!