Cheesy Zucchini Enchiladas
User Reviews
4.9
Cheesy Zucchini Enchiladas
Description
Cheesy Zucchini Enchiladas combine grated zucchini sautéed with garlic and scallions until the excess liquid evaporates, which prevents sogginess in the final dish. The filling is then mixed with a sauce made from tomato sauce, chipotle chili in adobo, cumin, and vegetable broth, bringing smoky and mildly spicy notes. Rolled into 8-inch flour tortillas and topped with additional cheese and sauce, the enchiladas bake at 400°F until bubbly and golden. The use of Mexican blend cheese adds creaminess and depth, while fresh cilantro and scallions add brightness when served.
The texture balances tender zucchini with melted cheese and the slight tang and heat from the chipotle flavors. This recipe can be served as a vegetarian main course or paired with salads or beans for a fuller meal.
Ingredients
- cooking spray
- 1 garlic minced, cloves
- 1 tsp olive oil
- 1 tbsp chipotle chili in adobo sauce chopped, optional for more heat, canned
- 2 cloves garlic (crushed)
- 1 cups tomato sauce
- 2 scallion chopped, medium
- 1/4 tsp chipotle chili powder (to taste)
- 1/4 cup cilantro (chopped)
- 1/4 tsp cumin ground
- 2 zucchini grated, medium
- 1/2 cup vegetable broth fat free
- salt kosher salt; fresh ground pepper
- kosher salt fresh, to taste
- black pepper kosher salt; fresh ground pepper
- black pepper fresh, to taste
- 1 1/2 cups Mexican blend cheese Sargento, grated, reduced fat
- 4 flour tortillas 8-inch
- scallions optional, chopped
- cilantro optional, chopped
Instructions
- In a medium saucepan, spray oil and sauté garlic.
- Spray a baking dish with nonstick spray. Preheat oven to 400 degrees.
- Add chipotle chili, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil.
- In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini and cilantro, salt and pepper to taste and cook until all the liquid evaporates from the zucchini, about 4-5 minutes.
- Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
- Remove from heat and add 1/2 cup cheese; mix well.
- Divide zucchini between in each tortilla, roll and place seam side down in baking dish.
- Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.
- Serve with chopped cilantro, scallions, and reduced fat sour cream if you wish. Enjoy!!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Serving | 1large enchilada | |
| Calories | 337kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 18g | 36% |
| Fat | 14g | 22% |
| Saturated Fat | 6.5g | 33% |
| Cholesterol | 22.5mg | 8% |
| Sodium | 863.5mg | 36% |
| Fiber | 4.5g | 18% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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