Zucchini Enchiladas Recipe
- 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
- 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.
Reviews for Zucchini Enchiladas(12)
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I made this last night and got rave reviews. I was told it was one of the best new recipes I have tried. How do you shred the zucchini. I guess next time I will use my food processer.
This was delicious! I added black beans like another reviewer did and my husband loved this dish. Even the baby was covered in the yummy sauce!
These are fantastic. I added black beans to the filling and sprinkled the olives and cilantro over the top before the sauce. Didn't have marjoram so left that out. The sauce is amazing!
Erine, here in Mexico, we dip the corn tortilla in very hot oil, turning it once and leaving it in the oil just long enough to soften it and make it flexible. Drain it on a paper towel and let it cool enough to handle. Good recipe!
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!
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