TORTILLAS CON QUESO Y CHILIES

1 Tbsp. butter 
1 1/2 c. shredded zucchini 
1 c. thinly sliced green onions 
2 c. cooked rice 
1- 1 1/2 c. shredded pepperjack cheese
4 oz. can chopped green chilies
1/2 tsp salt 
1/4 tsp. black pepper 
3/4 c. sour cream 
6 large tortillas 
shredded lettuce 
grape tomatoes, halved (or other tomato of choice, chopped) 
picante sauce 


Preheat oven to 200 degrees.

Place the tortillas on a large baking sheet and loosely cover with foil. Place in oven to warm. 

Melt the butter in a large, nonstick skillet over medium-high heat. Add the zucchini and onions, and saute about three minutes, or until tender. 

Stir in the rice and the next four ingredients. Cook one minute, stirring constantly. Remove from heat and stir in the sour cream. 

Fill warmed tortillas with the rice/cheese mixture. Add lettuce and tomatoes, and roll up. 

Serve with picante sauce and additional sour cream, if desired.