Veggie loaded beef enchiladas

Ingredients:

cooking spray

16 oz lean ground beef 

2 tsp. garlic powder

2 tsp. ground cumin

1 Tbs. chili powder

1 lg. yellow onion 

three 6-in. zucchinis 

two 7-oz. cans Ortega mild diced green chilies

one 28-oz. can Las Palmas red

two 7-oz. pkgs. Kraft shredded Fat Free Cheddar Cheese

3/4 C. cilantro

Preparation:

Spray non-stick skillet. Put ground beef in skillet, breaking up with a spoon, and cook over medium-high heat until cooked, about 5 minutes. Stir in spices. Add onion and zucchini and cook another five minutes. Pour in both cans of diced green chilies and 1/3 cup of the enchilada sauce. 

Cook over medium heat for about 5 minutes until mixture thickens or is no longer containing much liquid. Remove from heat. Stir in chopped cilantro. Preheat oven to 325 degrees. Spray an 8.5x11 inch baking dish, and spread 1/3 cup enchilada sauce over the bottom of the dish. On a flat surface, lay out one tortilla and top with a generous spoonful of the meat mixture, topped with 1 ounce of the shredded cheese. Fold sides in and roll enchilada, then place in baking dish. 

When you have completed this for all ten tortillas, pour the remaining sauce over the enchiladas. Bake in oven for 30 minutes. Remove from oven and top with remaining 4 ounces of shredded cheese. Return to oven for 5 more minutes. Remove and let sit for at least 10 minutes before serving.