Cheesy Zuke Enchiladas

Prep Time
Cook Time
1h 10m
Ready In

Recipe: #3859

January 04, 2012

"Cheesy, saucy, and full of flavor. This recipe was "created" because I wanted to make Shirl's Zucchini Enchiladas but only had red enchilada sauce and I needed to use cottage cheese. I used all of the filling, but any leftover would be great as an omelet filling."

Original recipe yields 3-4 servings


  • Serving Size: 1 (352.2 g)
  • Calories 706.5
  • Total Fat - 23.2 g
  • Saturated Fat - 13.4 g
  • Cholesterol - 89.3 mg
  • Sodium - 998.7 mg
  • Total Carbohydrate - 101.6 g
  • Dietary Fiber - 1.3 g
  • Sugars - 60.6 g
  • Protein - 26.3 g
  • Calcium - 457.2 mg
  • Iron - 1.8 mg
  • Vitamin C - 17.1 mg
  • Thiamin - 0.2 mg

Step 1

Saute onion, zucchini, green chilies, garlic and seasonings for about 20 minutes or until the moisture has evaporated. Stir frequently and do not brown the veggies! Remove from skillet and place in large bowl. Stir in drained cottage cheese and 1/2 cup cheddar cheese.

Step 2

Preheat oven to 350 degrees. Spread half of enchilada sauce in the bottom of a baking dish prepared with cooking spray. Place zucchini mixture on the tortillas and roll, placing seam side down in the dish. Distribute any remaining filling on top of the enchiladas.

Step 3

Pour the remaining sauce over the enchiladas and top with the remaining cheddar cheese. Bake for 30 minutes or until the cheese is melted and the sauce is bubbly.

Tips & Variations

No special items needed.