Show Subscription Form




Zucchini Enchiladas Recipe
Zucchini Enchiladas Recipe photo by Taste of Home

Zucchini Enchiladas Recipe

Read Reviews (12)
4.73 12
Publisher Photo
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
TOTAL TIME: Prep: 1-1/2 hours Bake: 30 min.
MAKES:12 servings
TOTAL TIME: Prep: 1-1/2 hours Bake: 30 min.
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Sprinkle with cilantro. Serve with sour cream if desired. Yield: 12 servings.
Originally published as Zucchini Enchiladas in Healthy Cooking April/May 2011, p35

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.

Reviews for Zucchini Enchiladas(12)

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 14, 2013

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.

MY REVIEW
Reviewed Sep. 3, 2013

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!

MY REVIEW
Reviewed Aug. 11, 2013

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!

MY REVIEW
Reviewed Aug. 5, 2013

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!

MY REVIEW
Reviewed Oct. 9, 2011

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!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT