2 cups tomato sauce
2 teaspoons minced garlic
1 1/2 cups water or chicken broth
2 cups thinly sliced zucchini
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground cayenne pepper
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cinnamon
3/4 cup chopped cooked chicken
2 teaspoons vegetable oil
1 1/4 cup Monterey Jack or mild feta cheese
2 cups thinly sliced onion
12 corn tortillas
1 cup diced red peppers
6 tablespoons reduced fat sour cream (optional)
2 jalapenos, minced
Preheat oven to 375 degrees F. In a small sauce pan, combine tomato sauce, water, cumin, cinnamon, and cayenne. Bring mixture to a boil. Simmer gently 10 minutes, stirring occasionally.
In a large nonstick skillet, heat oil over medium heat. Add onion, red pepper, jalapeño pepper, and garlic. Cook, stirring frequently until wilted, 8-10 minutes. Add zucchini and salt. Cover and cook 10 minutes longer until zucchini is soft. Remove from h
Divide tortillas into two stacks, six tortillas each. Wrap each stack in foil, sealing tightly. Place in oven. Warm, until soft, 10-12 minutes (if over steamed they will become too soft to work with). Remove, and open packets.
Spread 1/2 cup sauce on bottom of a 10" by 15" baking pan. On each tortilla, distribute filling evenly, roll tightly. Arrange in pan, seam down. Cover with sauce, sprinkle with cheese, and bake until just heated through, 10-15 minutes.
Serve promptly, with sour cream and/or diced avacados if desired.