Zucchini Enchiladas

• 6 cups zucchini, grated
• 1 cup green onion, chopped (5 onions)
• 7 ounces green chilies, chopped
• 2 teaspoons oregano
• 1 teaspoon chili powder
• 1 tablespoon garlic, powdered
• 1 dash red pepper, cayenne (optional)
• 2 cups sour cream
• 3 cups cheddar cheese, shredded
• 3 cups monterey jack cheese, shredded
• 12 tortillas, flour
• 28 ounces enchilada sauce, green chili

1. Saute zucchini, green onions, chillies, oregano, chilli powder, garlic and red pepper (cayenne) if using for about 20-30 minutes. If you have liquid at the end of sauteing drain, I did not.
2. Add sour cream and 1 cup each of the cheeses, mix well.
3. Using a dish that has been sprayed with Pam pour a small amount of green chilli enchilada sauce and spread around.
4. Fill tortillas with two heaping spoonfuls of zucchini mixture, roll and place seam side down in dish with enchilada sauce. Repeat until you run out of mixture, I made large ones and only got 10.
5. Spread the rest of the green chilli enchilada sauce over the top of all the enchiladas.
6. Top with the rest of the cheese.
7. Bake in 350' oven for 45-60 minutes uncovered.

zucchini, green onion, green chilies, oregano, chili powder, garlic, red pepper, sour cream, cheddar cheese, cheese, tortillas, enchilada sauce

Taken from www.food.com/recipe/zucchini-enchiladas-435790 (may not work)