Verde Enchiladas

Ingredients

• 2 cups shredded zucchini or squash
• 1 1/2 cups low-fat Mexican cheese blend, divided use (4.5g fat per 1/4 cup)
• 4 ounces fat free cream cheese
• 1/2 cup chopped roasted red pepper
• 1/2 teaspoon cumin
• 1 1/2 teaspoons minced garlic, divided use
• 1 1/2 lbs tomatillos, skins removed and halved
• 1/4 cup chopped cilantro
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 jalapeno peppers, seeded and chopped
• 8 corn tortillas (6 inches each)
• vegetable oil cooking spray
• 1/2 cup chopped green onion

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Combine squash, 1/2 cup shredded cheese, cream cheese, red pepper, cumin and 1/2 teaspoon garlic in a medium mixing bowl.

3. 3

   2.

4. 4

   Boil tomatillos for approximately 5 minutes or until they begin sinking.

5. 5

   Drain.

6. 6

   Place in a blender or food processor.

7. 7

   Add cilantro, 1 teaspoon garlic, salt, pepper and jalapenos.

8. 8

   Blend until smooth, then transfer to a shallow dish.

9. 9

   3.

10. 10

    Dip tortillas one at a time in sauce.

11. 11

    Spoon 2 heaping tablespoons of squash mixture down the center of each tortilla.

12. 12

    Roll up and place seam side down in a 9- x 13-inch baking dish sprayed with vegetable oil cooking spray.

13. 13

    Top with remaining sauce, cheese and green onion.

14. 14

    Cover and bake 20-30 minute or until cheese is melted.