Zucchini Enchiladas

Zucchini Enchiladas

3/4 c. onion
2 cloves of garlic, minced
3 c. grated zucchini
2 TBS. water

Cook until tender. Drain.
Add 1 can of green chilis.

Meanwhile, make a Spicy Sauce.

2 Tbs. butter
2 Tbs. flour
1-2 tsp. chili powder
1/4 tsp. salt
Pinch of pepper
1 C. milk
Cook, then stir in 1 cup of cheese.

Stir 1/3 of the sauce into the zucchini mixture.
Fill flour tortillas and roll. Put in a 9x13 pan. Once the pan is filled, pour the rest of the spicy sauce on top of the tortilla rolls. Top with more cheese.
Bake at 400 degrees for 30 min.