Cheesy Zucchini Enchiladas

*NOTE: This recipe comes directly from the Skinnytaste blog with very few minimal tweaks by me. I enjoyed it so much I had to post it here. If you enjoy this, go check out Gina's blog for yourself!*

Ingredients
1 tsp olive oil
2 cloves garlic, crushed
2 scallions, chopped
1/4 cup cilantro, chopped
2 medium zucchinis, grated
1 1/2 cups grated reduced fat mexican blend cheese
4 large tortillas (low carb, preferred)

sauce:
1 garlic clove, minced
11 cup tomato sauce
1/4 tsp chipotle chili powder
1/4 tsp ground cumin
1/2 cup fat free vegetable broth

Sauce:
Saute garlic in a saucepan.
Add chili powder, cumin, broth, and tomato sauce.
Bring to a boil.
Reduce heat to low and simmer for 5-10 minutes.
Set aside until ready to use.

Preheat oven to 400.
Saute garlic and scallions in olive oil over medium heat for about 3 minutes.
Add zucchini and cook about 4-5 minutes.
Remove from heat and add 1/2 cup cheese. Mix well.
Divide zucchini between each tortilla. Roll and place seam side down in baking dish sprayed with nonstick cooking spray.
Top with enchilada sauce and remaining cheese.
Bake until hot and cheese is melted -- about 20 minutes.
Serve with chopped cilantro, scallions, sour cream, and salsa.

*NOTE: each enchilada is 7 Weight Watchers Points Plus.