Verde Enchiladas

• 2 cups shredded zucchini or 2 cups squash
• 1 12 cups low-fat Mexican cheese blend, divided use (4.5g fat per 1/4 cup)
• 4 ounces packages fat free cream cheese
• 12 cup chopped roasted red pepper
• 12 teaspoon cumin
• 1 12 teaspoons minced garlic, divided use
• 1 12 lbs tomatillos, skins removed and halved
• 14 cup chopped cilantro
• 1 teaspoon salt
• 12 teaspoon ground black pepper
• 2 jalapeno peppers, seeded and chopped
• 8 corn tortillas (6 inches each)
• vegetable oil cooking spray
• 12 cup chopped green onion

1. Preheat oven to 350 degrees.
2. Combine squash, 1/2 cup shredded cheese, cream cheese, red pepper, cumin and 1/2 teaspoon garlic in a medium mixing bowl.
3. 2.
4. Boil tomatillos for approximately 5 minutes or until they begin sinking.
5. Drain.
6. Place in a blender or food processor.
7. Add cilantro, 1 teaspoon garlic, salt, pepper and jalapenos.
8. Blend until smooth, then transfer to a shallow dish.
9. 3.
10. Dip tortillas one at a time in sauce.
11. Spoon 2 heaping tablespoons of squash mixture down the center of each tortilla.
12. Roll up and place seam side down in a 9- x 13-inch baking dish sprayed with vegetable oil cooking spray.
13. Top with remaining sauce, cheese and green onion.
14. Cover and bake 20-30 minute or until cheese is melted.

zucchini, lowfat mexican cheese blend, cream cheese, red pepper, cumin, garlic, cilantro, salt, ground black pepper, peppers, corn tortillas, vegetable oil cooking spray, green onion

Taken from www.food.com/recipe/verde-enchiladas-55301 (may not work)