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 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.
Reviews for Zucchini Enchiladas
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My family enjoyed this recipe but was wondering why the tortillas were crispy after baking? The part where the sauce cover was just fine, but very crispy on the edges!!!
these are wonderful. the shredded zucchini actually become a nice meat substitute. i think next time i will try canned enchilada sauce...it will make a quick, tasty meal in minutes.
These are excellent! I made two small tweaks to the recipe. After halving the recipe, I substituted 1 can of enchilada sauce for the tomato sauce and substituted 1 con of diced tomatoes with chills and peppers. Even halved, I still had a dozen enchiladas! It's definitely a keeper and so delicious! The cilantro and sour cream just made it even more heavenly!
Just made these for my family. My husband normally doesn't like zucchini but these he gobbled down. He didn't miss the meat. Same for my daughter. This recipe is a keeper.
This recipe was fabulous! The whole family enjoyed it. Thanks for sharing!
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