Zucchini Enchiladas

Name: Zucchini Enchiladas
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 12 servings.
Cuisine: North America, Mexican
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 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

TOTAL TIME: Prep: 1-1/2 hours Bake: 30 min. YIELD: 12 servings.

I love this enchilada recipe because it helps me serve a healthy but tasty meal to my family. When my garden is bursting with zucchini, I turn to this dinner to make the most of it. My family loves the freshness of this tasty classic. —Angela Leinenbach, Mechanicsville, Virginia

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 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

1. In a large saucepan, saute peppers and onion in oil until tender. Add 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.
2. Preheat oven to 350°. Place 1/3 cup zucchini down the center of each tortilla; top with 2 tablespoons cheese and 2 teaspoons 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.
3. Bake, uncovered, 30-35 minutes or until heated through. Sprinkle with cilantro. Serve with sour cream if desired.

Nutrition Facts

2 each: 326 calories, 13g fat (6g saturated fat), 27mg cholesterol, 846mg sodium, 42g carbohydrate (10g sugars, 7g fiber), 16g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 2 vegetable, 1/2 fat.