Tuesday, September 3, 2013

Zucchini Enchiladas

You guys. I can't even tell you how much we enjoyed this recipe.

These. Are. The. Best.

I made 'em on Tuesday night and I had more than one. Or two. I had three. And, I didn't even feel guilty about it. The amazing thing about these enchiladas is they taste SO GOOD, yet they're super low in fat. High in veggies. You shred your zucchini up with fresh garlic, then add lots of cheese. One recipe made two pans of enchiladas so we ate one and froze the other. Win win, right?!

Cheesy Zucchini Enchiladas (modified by ME)
  • cooking spray
  • 1 tsp olive oil
  • 2 cloves garlic, crushed
  • 1 large onion, chopped
  • 4 medium zucchinis, grated
  • kosher salt and fresh ground pepper
  • 2 cups grated mexican blend cheese (Sargento)
  • Corn Tortillas
  • 2 cans enchilada sauce

Spray a baking dish with nonstick spray. Preheat oven to 400 degrees.

In a medium nonstick skillet, sauté garlic and onions in olive oil over medium heat for about 3 minutes; add grated zucchini, salt and pepper to taste and cook about 4-5 minutes. 

Remove from heat and add 1 cup cheese; mix well.

Stuff filling into corn tortillas (I opened one can of enchilada sauce and dip my corn tortaillas in the sauce, stuff, then roll them in the pan). Continue stuffing until all filling is gone. Pour the other can of enchilada sauce on top of enchiladas. Sprinkle remaining cup of cheese on top.

Bake until hot and bubbly (about 25 mins).

1 comment:

  1. Did you cook the second pan then freeze? If so, how did the frozen meal turn out?