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Zucchini Enchiladas Recipe

Zucchini Enchiladas Recipe photo by Taste of Home

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I love this enchilada recipe because it helps me serve a healthy but tasty meal to my family. Also, zucchini is so plentiful in the garden and this dish makes a great way to use it up. —Angela Leinenbach, Mechanicsville, Virginia

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Zucchini Enchiladas Recipe

Prep: 1-1/2 hours Bake: 30 min.

Yield: 12 Servings

90 30 120

Ingredients

1 medium sweet yellow pepper, chopped
1 medium green pepper, chopped
1 large sweet onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
2 tablespoons chili powder
2 teaspoons sugar
2 teaspoons dried marjoram
1 teaspoon dried basil
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 bay leaf
3 pounds zucchini, shredded (about 8 cups)
24 corn tortillas (6 inches), warmed
4 cups (16 ounces) shredded reduced-fat cheddar cheese
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/2 cup minced fresh cilantro
Reduced-fat sour cream, optional

Directions

In a large saucepan, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until slightly thickened. Discard bay leaf.
Place 1/3 cup zucchini down the center of each tortilla; top with 2 tablespoons cheese and 1 tablespoon olives. Roll up and place seam side down in two 13-in. x 9-in. baking dishes coated with cooking spray. Pour sauce over the top; sprinkle with remaining cheese.
Bake, uncovered, at 350° for 30-35 minutes or until heated through. Sprinkle with cilantro. Serve with sour cream if desired. Yield: 12 servings.

Nutritional Facts 2 enchiladas (calculated without sour cream) equals 326 calories, 13 g fat (6 g saturated fat), 27 mg cholesterol, 846 mg sodium, 42 g carbohydrate, 7 g fiber, 16 g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 2 vegetable, 1/2 fat.

Originally published as Zucchini Enchiladas in Healthy Cooking April/May 2011, p35

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Zucchini Enchiladas

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Reviewed on Oct. 09, 2011 by erine

So, this was super yummy, but when I folded the corn tortillas, they spilt open! I even tried less and they still split. So I just layered the tortillas with the rest of the goodies. Instead of enchiladas I got more of a casserole. Still tasty though!

Reviewed on Aug. 06, 2011 by terradactyl

Loved this different rendition of enchiladas. Used all diced tomatoes and available peppers from my garden to make the sauce. We also froze a pan because the recipe makes so much-will be nice to have in the winter when zucchini isn't in season!

Reviewed on Aug. 05, 2011 by Pinstripes

Awesome! Well worth the time, it makes 2 huge pans. I froze one and cooked it the next week, still wonderful. The homemade enchilada sauce is a winner!

Reviewed on May. 20, 2011 by sukeedog

I halved the recipe, all except the spices, and added chopped lettuce and pickled jalapenos to the top. Super yum! Leftovers were great the next day.

Reviewed on Apr. 30, 2011 by dezzie0807

This was super good. the prep time is accurate by time I was done I swore I would never make it again, until we tried it! It makes a lot!!! This makes it more worth it becasue the leftover are great! This may be odd but, I added a pound of ground beef the the filling. Hubby is picky and he loved it also. All the ingredients are a bit spendy.

Reviewed on Apr. 12, 2011 by qtkat

Recipe was very easy and tasted great! You would never know the filling was zucchini. Will definitely make again.

Reviewed on Apr. 05, 2011 by Mucky

We loved this recipe! We made and it was enough for two nights. We used various cheeses that we had in the refrugerator. Was good reheaed as well.

Reviewed on Apr. 01, 2011 by chermc

This was so yummy! I could not even tell the filling was zucchini!