Zucchini Enchiladas

1 Tbsp Olive Oil
1 Garlic Clove, cut into tiny pieces
1 Medium Zucchini, cut into thin strips, lengthwise
Couple shakes chili powder
4 flour tortillas
15 oz. can enchilada sauce
1 cup grated Monterrey-jack or Cheddar Cheese

In skillet, on high heat, heat olive oil 1 minute. Add garlic, zucchini, bell pepper, and chili powder. Cook 4 minutes, or until vegetables are lightly browned.
Lay tortillas flat and spread vegetables on one side, then roll up.
In oiled baking dish, lay tortillas side by side. Pour enchilada sauce over evenly and top with cheese. Bake at 350 F for 20 minutes, or until cheese is bubbly.