Beef, Zucchini and Spinach Enchiladas

Here's what you need

1 tablespoon olive oil

1 small onion, diced

1 pound lean ground beef

1 large zucchini, diced

2 cups baby spinach, finely chopped

2 tablespoons chili powder

2 teaspoons cumin

4 ounces low fat cream cheese, softened

2 tablespoons sour cream

1 tablespoon chopped cilantro

2 scallions, sliced thinly (white and light green parts only)

2 cloves garlic, minced

2 teaspoons up to 1 tablespoon chipotle chilis in adobo sauce, depending on your desired spice level (I use probably about a tablespoon but only use the sauce rather than an actual chili, which can also bump up the spicy factor)

1 14.5 ounce can tomato sauce

3/4 cup chicken broth

salt and pepper to taste

6 whole wheat flour tortillas, taco size

1 1/2 cup grated pepper jack cheese, divided 

extra cilantro and sour cream for garnish

Here's what you do

Preheat oven to 350 degrees and grease a 9x13 glass baking dish with vegetable oil or cooking spray.

In a large, heavy-bottomed saute pan with high sides, heat olive oil over medium heat. Add the onion and saute 2 minutes until translucent. Add the ground beef and cook until brown and crumbled, about 5 to 7 minutes. Stir in the zucchini and cook another 3 minutes or so until just starting to brown; toss in the spinach and cook until wilted. Season with 1 tablespoon chili powder and 1 teaspoon cumin. Remove beef mixture from the pan into a large bowl, straining out any excess water or fat. Immediately add the cream cheese, sour cream, cilantro and 1/2 cup grated pepperjack and stir until melted and combined.

Wipe the pan clean with a paper towel then add the garlic and saute for 1 minute over medium-low heat, stirring constantly. Add the chipotle chilis in adobo and stir just until fragrant. Add the tomato sauce, chicken broth, remaining 1 tablespoon chili powder and remaining 1 teaspoon cumin. Cook, stirring occasionally for 5 to 7 minutes until slightly thickened. Remove from the heat. 

Spread 1/2 cup of the enchilada sauce on the bottom of the pan. Prepare the enchiladas by spooning a couple of heaping tablespoons of the filling into each tortilla. Wrap tightly, being sure to keep most of the filling inside. Place seam-side down in the baking dish. Repeat with remaining tortillas. Pour the rest of the sauce over the top, spreading evenly. Sprinkle the remaining cup of cheese on top. Bake for 25 minutes until the cheese is melted, the sauce is bubbling and the edges are just starting to brown. 

Remove from the oven and allow to sit for 5 minutes. Sprinkle over extra cilantro and serve immediately with generous dollops of sour cream on top.