Zucchini Enchilada Recipe
12:36 PMYummy!!
I have been trying NEW things! New foods, new recipes, new skills.
I also have been trying to implement at least one if not two meatless meals a week in our home.
Meatless meals means trying things that sound a bit different and seeing if you like it!
This one is super yummy!
Zucchini Enchiladas
{Healthy Cooking Magazine}
(this makes 2 13x9 pans so cut everything in half to make just one)
Ingredients
Defiantly one to keep in the circulating recipes. Hearty and filling and Oooo so tasty. We just had this and some tortilla chips. It was more than enough to fill ya up.
I also have been trying to implement at least one if not two meatless meals a week in our home.
Meatless meals means trying things that sound a bit different and seeing if you like it!
This one is super yummy!
Zucchini Enchiladas
{Healthy Cooking Magazine}
(this makes 2 13x9 pans so cut everything in half to make just one)
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
Directions
- 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.
Defiantly one to keep in the circulating recipes. Hearty and filling and Oooo so tasty. We just had this and some tortilla chips. It was more than enough to fill ya up.
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