These amazing vegetarian enchiladas are so savory that no one - even your meat eating friends - will miss the meat!

Prep Time: 45 minutes

Yield: 4 Servings

Ingredients

• 8 MexAmerica corn tortillas
• 1 Zucchini, small (6-8 inches)
• 1 Yellow summer squach
• 2 Red bell peppers, roasted, skins and seeds removed
• 4 ounces Chevre (goat cheese)
• 8 Large fresh basil leaves
• 2 Cups Diced tomatoes
• 1 Can Green chilies (4.5 oz.)
• 1 Cup Tomato sauce
• 1-1/2 Cups Skim mozzarella cheese, coarsely grated
• 1-1/2 Cups Cheddar cheese, coarsely grated
• 1 Cup Low fat sour cream
• 2 Chipotle peppers in adobo sauce (canned)
• 3 scallions, sliced very thin, on an angle
• Salt and pepper
• Olive Oil

Cooking Directions

1. Cut off the core ends and cut the zucchini and summer squash into quarter inch strips. Brush lightly with olive oil. Sprinkle with salt and pepper. Grill until just soft and until they have nice grilling marks. Cool and cut into thin strips. Mix together.
2. Grill the two peppers until the skins are black. Cool for 15 minutes in a paper bag. Take the skins off and remove the seeds. Slice the peppers into thin strips. (All vegetables can be done up to one day before.)
3. Mix the tomatoes, green chilies and tomato sauce together.
4. Cover the bottom of a 9-1/2 X 11 casserole pan with the tomato sauce. Place 4 tortillas between paper towels and microwave for 40 seconds. Place the zucchini and squash, a couple of strips of pepper, onions and a sprinkle with cheese inside the tortilla. Roll up and place the tubes in on top of the tomato sauce. Repeat with the other four tortillas.
5. Sprinkle the rest of the cheese over the enchiladas.
6. Immediately bake in a preheated 350 degree F oven for 20 to 30 minutes, until warmed.