Healthy Vegetarian Enchiladas - cooking recipe

Ingredients

1 (28 ounce) can enchilada sauce
12 corn tortillas
1 (14 ounce) can crushed tomatoes (drained)
1 (8 ounce) container light cream cheese
8 ounces white cheddar cheese, grated (I used Alta Dena raw goat cheese)
1 white onion, sliced into thin slivers
4 zucchini, cut in half and then sliced into slivers
garlic salt
coconut oil (or your favorite cooking oil or spray)
Top with your favorite garnishes
chopped romaine lettuce
chopped tomato
chopped cilantro
avocado, slices
low-fat sour cream

Preparation

Prepare your ingredients before you begin, slice veggies and grate cheese.
Heat about 1 Tbs of oil in a pan and saute onions until clear, then add veggies and cook until tender. Add garlic salt to taste.
Mix drained crushed tomatoes with cream cheese and set aside.
Pour about 1 cup of enchilada sauce into the bottom of a casserole dish.
To soften tortillas, wet lightly with your hands and place on a paper towel in the microwave for about 20 seconds.
Once softened, dip tortilla into enchilada sauce and then spread about 1 Tbs of cream cheese mixture on tortilla and top with sauteed veggies. Then roll the ends in and place open side down into casserole dish. Continue doing this with all tortillas until the casserole dish is filled.
Pour remaining sauce on top of tortillas and then sprinkle with grated cheese.
Bake for 25 min in a 350\u00b0F oven.
To serve top with garnishes of your choice.