Zucchini Enchiladas
"These are wonderful! A great way to use up zucchini. I have frozen these before baking and they seem to do well."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (535.2 g)
- Calories 804.1
- Total Fat - 49.2 g
- Saturated Fat - 28.9 g
- Cholesterol - 217.3 mg
- Sodium - 1482.8 mg
- Total Carbohydrate - 21.3 g
- Dietary Fiber - 2 g
- Sugars - 6.8 g
- Protein - 68.3 g
- Calcium - 1254 mg
- Iron - 3.8 mg
- Vitamin C - 23.8 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Saute zucchini, green onions, chillies, oregano, chilli powder, garlic and red pepper (cayenne) if using for about 20-30 minutes. If you have liquid at the end of sauteing drain, I did not.
Step 2
Add sour cream and 1 cup each of the cheeses, mix well.
Step 3
Using a dish that has been sprayed with Pam pour a small amount of green chilli enchilada sauce and spread around.
Step 4
Fill tortillas with two heaping spoonfuls of zucchini mixture, roll and place seam side down in dish with enchilada sauce. Repeat until you run out of mixture, I made large ones and only got 10.
Step 5
Spread the rest of the green chilli enchilada sauce over the top of all the enchiladas and top with the rest of the cheese.
Step 6
Bake in 350' oven for 45-60 minutes uncovered.
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.
- When selecting zucchini, look for ones that are firm and have a bright green color.
- If you don't have green onions, you can substitute with white or yellow onions.
- Substitute black beans for the zucchini for a plant-based option. This will provide a protein source and a delicious flavor that pairs well with the other ingredients.
- Substitute Greek yogurt for the sour cream for a healthier option. This will provide a protein boost and a creamy texture without the added fat.
Vegetarian Zucchini Enchiladas Replace the sour cream with vegan sour cream and omit the cheddar and monterey jack cheese. Instead, use vegan cheese or a combination of vegan and vegetarian cheese.
Vegetarian Black Bean Enchiladas Replace the zucchini with black beans. Use vegan sour cream and vegan cheese or a combination of vegan and vegetarian cheese. Add your favorite diced vegetables such as bell peppers, onions, and mushrooms.
Mexican Street Corn Salad: A delicious and easy side dish that pairs perfectly with the zucchini enchiladas. This salad is made with fresh sweet corn, mayonnaise, cotija cheese, chili powder, and lime juice. The combination of flavors is sure to be a hit with your family and friends!
Black Bean and Rice Burrito Bowls: A flavorful and nutritious dish that pairs perfectly with the Mexican Street Corn Salad. This burrito bowl is made with cooked black beans, white rice, salsa, and cilantro. The combination of flavors is sure to be a hit with your family and friends!
FAQ
Q: How long do I need to bake the enchiladas?
A: Bake the enchiladas in a 350°F oven for 45-60 minutes, uncovered.
Q: What ingredients do I need for the enchiladas?
A: You will need enchilada sauce, tortillas, cheese, and your choice of filling (ground beef, shredded chicken, beans, etc.). You can also add additional toppings such as sour cream, guacamole, or diced tomatoes.
0 Reviews
You'll Also Love
Fun facts:
Fun Fact 1: Zucchini is a popular vegetable in Italian cuisine and is often used in dishes like lasagna, ratatouille and zucchini parmesan. It was popularized in the culinary world by celebrity chef Mario Batali, who is known for his Italian-inspired recipes.
Fun Fact 2: Enchiladas are a popular Mexican dish that dates back to the Mayan civilization. It is believed that the first enchiladas were made with corn tortillas, filled with meat and covered with a chili sauce. Today, they come in a variety of flavors and fillings, including this zucchini version.