Monday, September 5, 2011

Cheesy Zucchini Enchiladas

If you are looking for an easy vegetarian dish that is satisfying and filling this is the dish for you. I have made these at least three times and each time they have been delicious.

Cheesy Zucchini Enchiladas

1 tsp olive oil
2 cloves garlic, crushed
2 medium scallions, chopped
1/4 cup cilantro, chopped
2 medium zucchinis, grated
kosher salt and fresh ground pepper
1 1/2 cups grated reduced fat Mexican blend cheese
4 large tortillas or 6-8 small ones
chopped scallions (optional garnish)
chopped cilantro (optional garnish)

1 garlic cloves, minced
1 tbsp chipotle chilis in adobo sauce (optional for more heat)
1 cups tomato sauce
1/4 tsp chipotle chili powder to taste
1/4 tsp ground cumin
1/2 cup fat free vegetable broth
kosher salt and fresh pepper to taste

To make the sauce: Saute garlic in cooking oil or a splash of olive oil. Add the chopotle chilis, tomato sauce, chipotle chili powder, cumin, broth salt and pepper. Bring to a boil, then reduce to simmer 5-10 minutes. (I blend everything in a blender first to make the sauce smooth.)

Set aside.

To make the enchiladas: Spray a baking dish with cooking spray. Preheat oven to 400 degrees. Saute Garlic and onions in olive oil over medium heat for about 3 minutes. Add zucchini, salt and pepper. Cook 4-5 minutes. (I always end up cooking mine longer.)

Remove from heat and add 1/2 cup of cheese and mix.

Divide the enchilada mixture among the tortillas, roll and place seam-down in the baking dish. Top with enchilada sauce and cook for 15-20 minutes.



  1. I have two big zucchinis on my counter right now so I am definitely thinking I need to give this recipe a try!


  2. I am not a huge meat person and these look delish! Love the Blue Willow plate! xx