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Zucchini Enchiladas

 Zucchini Enchiladas
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
12 ServingsPrep: 1-1/2 hours Bake: 30 min.

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

2 of 2

Zucchini Enchiladas (continued)

Directions (continued)

  • garlic; cook 1 minute longer. Stir in tomato sauce, tomatoes, chili
  • powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf.
  • Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or
  • until slightly thickened. Discard bay leaf.
  • Preheat oven to 350°. 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 13x9-in. baking
  • dishes coated with cooking spray. Pour sauce over the top; sprinkle
  • with remaining cheese.
  • Bake, uncovered, 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.