Cheesy Zuke Enchiladas
"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 is 3-4 servings
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- If you don't have access to fresh zucchini, you can use frozen shredded zucchini instead.
- If you don't like cottage cheese, you can substitute ricotta cheese instead.
- Instead of cottage cheese, use ricotta cheese. The benefit of using ricotta cheese is that it is creamier and has a milder flavor than cottage cheese, which will add more depth of flavor to the enchiladas.
- Instead of red enchilada sauce, use green enchilada sauce. The benefit of using green enchilada sauce is that it will add a more subtle flavor to the enchiladas, which will allow the other flavors in the recipe to stand out more.
Vegetarian Enchiladas Replace the cottage cheese with cooked black beans and replace the cheddar cheese with vegan cheese.
Spinach and Mushroom Enchiladas Replace the cottage cheese with cooked spinach and mushrooms, and replace the cheddar cheese with vegan cheese.
Mexican Street Corn Salad: This Mexican Street Corn Salad is a delicious side dish that pairs perfectly with the Cheesy Zuke Enchiladas. It has a creamy, tangy dressing and is full of sweet corn, red onion, bell pepper, and cilantro. The crunch of the vegetables and the sweetness of the corn make it a great complement to the enchiladas.
Mexican Rice: This Mexican Rice is a perfect accompaniment to the Mexican Street Corn Salad and Cheesy Zuke Enchiladas. It is a simple dish made with long-grain rice, onion, garlic, and a variety of spices. The flavors of the rice are enhanced by the addition of tomato sauce, giving it a rich and flavorful taste. The combination of the Mexican Street Corn Salad and Mexican Rice is sure to be a hit with your family and friends.
FAQ
Q: How long do I bake the enchiladas?
A: Bake the enchiladas for 30 minutes or until the cheese is melted and the sauce is bubbly.
Q: What type of cheese should I use?
A: You can use any type of cheese that you prefer. Popular choices are Monterey Jack, cheddar, or queso fresco.
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Fun facts:
The zucchini was first cultivated in the Mediterranean region in the 16th century and was popularized in the United States by Italian immigrants in the 19th century.
The dish is rumored to have been created by the famous Mexican-American singer, actress, and author, Selena Quintanilla-Pérez, who was known for her unique and flavorful cooking.