Vegetable Cheese Enchiladas - cooking recipe

Ingredients

8 (6-inch) corn tortillas
1 medium zucchini, cut into 1/2-inch cubes
1 c. (4 oz.) shredded reduced fat Monterey Jack cheese, divided
1 c. cooked brown rice
1/4 c. chopped green onion
1/3 c. lo-fat sour cream
1/4 tsp. salt
1/4 tsp. pepper
cooking spray
2 (10 oz.) cans chopped tomatoes and chiles (undrained)

Preparation

Wrap tortillas in aluminum foil and bake at 350\u00b0 for 7 minutes.
Cook zucchini in boiling water to cover for 2 minutes; drain and pat dry with paper towels.