Thursday, August 4, 2011

Cheesy Zucchini Enchiladas

For the past few weeks, I have been trying to limit the amount of meat Jake and I eat seeing as how it is more affordable to eat meals without We do eat meat each week and by no means are becoming vegetarian(ers) but I wanted to see how much we could get by with eating more beans, rice, and vegetables. I have found several recipes that I do like but one of my personal favorites is the Cheesy Zucchini Enchilada recipe from

Yum Yum in my Tum Tum haha

  • cooking spray
  • 1 tsp olive oil
  • 2 cloves garlic, crushed
  • 2 medium scallions, chopped
  • 1/4 cup cilantro, chopped
  • 2 medium zucchinis, grated
  • kosher salt and fresh ground pepper
  • 1 1/2 cups grated reduced fat mexican blend cheese (Sargento)
  • 4 Large La Tortilla Factory Low Carb tortillas
  • chopped scallions (optional)
  • chopped cilantro (optional)

Enchilada sauce:
  • 1 garlic cloves, minced
  • 1 tbsp chipotle chilis in adobo sauce (optional for more heat)
  • 1 cups tomato sauce
  • 1/4 tsp chipotle chili powder (to taste)
  • 1/4 tsp ground cumin
  • 1/2 cup fat free vegetable broth
  • kosher salt and fresh pepper to taste

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

For the Enchilada Sauce: In a medium saucepan lightly spray with Olive Oil

Saute your minced garlic

add chili powder, cumin, broth, tomato sauce, salt and pepper to taste. Bring to a boil. Reduce heat and let simmer for 5-10 minutes. Set aside until we need to use it again.

Peel your zucchini's and grate them into a bowl

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

Remove from heat and add 1/2 cup cheese; mix well

Divide zucchini between in each tortilla, roll and place seam side down in baking dish

Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.

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