ZUCCHINI ENCHILADAS
I love this enchilada recipe because it helps me serve a healthy but tasty meal to my family. When my garden is bursting with zucchini, I turn to this dinner to make the most of it. My family loves the freshness of this tasty classic. -Angela Leinenbach, Mechanicsville, Virginia
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 12 servings.
Number Of Ingredients 21
Steps:
- 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 2 teaspoons 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.
Nutrition Facts : Calories 326 calories, Fat 13g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 846mg sodium, Carbohydrate 42g carbohydrate (10g sugars, Fiber 7g fiber), Protein 16g protein. Diabetic Exchanges
VEGETARIAN ENCHILADAS SUIZAS
A one-skillet dinner, this vegetable-packed take on Swiss enchiladas makes a delicious and slightly decadent dinner. Crema and cheese are the "Swiss" parts which top layers of poblano peppers, red onion, and zucchini with soft corn tortillas dipped in green salsa and all baked to perfection.
Provided by Greg Lofts
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 50m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Heat a medium (10-inch) ovenproof skillet (preferably cast iron) over medium. Add oil, poblano, and 1 cup onion; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add zucchini; continue cooking until vegetables are tender and golden in places, 10 to 12 minutes more.
- Remove from heat; transfer mixture to a large plate. Pour 1 cup salsa into skillet. Working one at a time, dip tortillas in salsa, turning to evenly coat both sides; transfer to plate with vegetables.
- Layer tortillas and vegetables evenly in skillet. Top evenly with mozzarella, crema, and remaining 1/2 cup salsa. Bake until bubbly and browning in places, 20 to 22 minutes. Serve with lettuce, radishes, tomatoes, and remaining 1/4 cup onion.
ZUCCHINI ENCHILADAS
An easy, delicious, low-carb dinner. Zucchini boats stuffed with cheesy, creamy chicken and peppers. All the flavor of enchiladas without the tortillas!
Provided by RIVERSOUL82
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Slice ends off zucchini and cut them lengthwise. Scoop out centers, leaving a 1/4-inch wall around each. Line up zucchini "boats" on a rimmed baking sheet.
- Heat olive oil over medium-low heat in a large saucepan. Add onion and bell pepper; cook and stir until onion is softened and translucent, about 5 minutes. Remove from heat; stir in cooked chicken, cream cheese, and taco seasoning until well combined and creamy.
- Spoon chicken mixture evenly into zucchini boats. Pour enchilada sauce over each, making sure to cover any exposed zucchini and barely cover the bottom of the baking sheet. Top each with Cheddar cheese.
- Bake in the preheated oven until cheese is just starting to brown, about 25 minutes. Let cool for 5 minutes before serving.
Nutrition Facts : Calories 384.7 calories, Carbohydrate 12 g, Cholesterol 100.2 mg, Fat 25.3 g, Fiber 1.9 g, Protein 27.3 g, SaturatedFat 10.9 g, Sodium 693.5 mg, Sugar 3.6 g
CHICKEN ZUCCHINI ENCHILADAS
A low-carb approach to enchiladas with zucchini tortillas.
Provided by bd.weld
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, chili powder, and oregano. Stir until combined. Add shredded chicken, 1 cup enchilada sauce, and green chiles. Stir until well combined.
- Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. Lay out 3 zucchini slices, slightly overlapping, and place a spoonful of the chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
- Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.
- Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.
Nutrition Facts : Calories 466 calories, Carbohydrate 22.1 g, Cholesterol 118.2 mg, Fat 25.1 g, Fiber 6.4 g, Protein 41 g, SaturatedFat 11.6 g, Sodium 623.6 mg, Sugar 7.8 g
ZUCCHINI AND CHEESE ENCHILADAS
A great recipe for using up that fresh zucchini. This recipe taste almost like lasagna. Very tasty and quite different to say the least. It's easy to put together and gets a lot of people wanting the recipe because they have many more zucchinis they just don't know what to with. You can also brown a pound of hamburger and add it...
Provided by Connie Deitz
Categories Other Sauces
Time 1h
Number Of Ingredients 11
Steps:
- 1. Heat oven to 350 degrees.
- 2. Mix together in a medium sized bowl the zucchini, ricotta or cottage cheese, garlic, mushrooms and only 1 1/2 cups of the shredded cheese. Add the seasonings, stir well.
- 3. Pour 1/2 of the jar of spaghetti sauce into a 13"x9" casserole dish. Set aside.
- 4. Spoon a big dollop of the zucchini mixture onto the center of a flour tortilla. Roll up, burrito style, the filled tortilla. Place, seam sides down on top of the spaghetti sauce in the dish. Repeat until you have made 8 filled tortillas.
- 5. Pour the rest of the spaghetti sauce all over the filled tortillas, then sprinkle the rest of the cheese over the top of that. Bake for 30 minutes or until how and bubbly and the cheese is melted. Serve.
ZUCCHINI "ENCHILADAS" RECIPE BY TASTY
Here's what you need: olive oil, yellow onion, garlic, black beans, corn, enchilada sauce, lime, salt, cumin, chili powder, zucchinis, shredded cheddar cheese, sour cream, fresh cilantro
Provided by Alix Traeger
Categories Lunch
Time 30m
Yield 5 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F (190°C).
- In a pan over medium heat, add the oil and the onions and cook until the onions are translucent.
- Add the garlic and stir to combine.
- Add the black beans, corn, 1 cup (290 g) of enchilada sauce, lime juice, salt, cumin, and chili powder, and stir until combined. Cook until just simmering. Set aside.
- Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.
- Place 4-5 zucchini strips on a plate and spoon a large spoonful of filling at the bottom of the strips.
- Fold the ends of the zucchini over the filling and continue to roll, tightly.
- Transfer the zucchini rolls to a baking dish.
- Spoon over the remaining enchilada sauce and top with cheese.
- Bake for 15-20 minutes or until cheese is melted.
- Serve with sour cream and cilantro.
- Enjoy!
Nutrition Facts : Calories 255 calories, Carbohydrate 32 grams, Fat 10 grams, Fiber 9 grams, Protein 11 grams, Sugar 9 grams
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- Preheat oven to 425 degrees F. Heat oil in a large skillet over medium-high heat. Add onion, poblano and salt. Cook, stirring frequently, until the vegetables have softened and are beginning to brown, about 6 minutes. Reduce heat to medium if vegetables start to burn. Transfer to a large bowl. Add chicken, 1/2 cup cheese and 1/2 cup enchilada sauce. Stir to combine; set aside.
- Using a vegetable peeler or mandolin slicer, slice zucchini lengthwise into thin strips (see Tip). Discard any uneven and broken pieces. You should end up with 48 slices.
- Spread 1/4 cup enchilada sauce on the bottom of a 9-by-13-inch baking dish. Lay three strips of zucchini on a clean work surface, overlapping the edges by 1/4 inch or so. Place 2 generous tablespoons of the chicken filling across the middle of the zucchini strips. Gently roll the zucchini strips around the filling and place seam-side down in the prepared dish. Repeat with the remaining zucchini strips and filling. (You should have 16 enchiladas.) Top the zucchini rolls with the remaining 3/4 cup enchilada sauce and 1/2 cup cheese.
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Ratings 229Category EntreeCuisine MexicanTotal Time 35 mins
- In a large skillet over medium heat, heat olive oil. Add onions and cook until they soften. Add garlic, cumin and chili powder. Season with salt and pepper, and cook until fragrant, about 1 minute. Add the cooked shredded chicken and 1 cup enchilada sauce, and stir until coated.
- On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Each zucchini should yield about 10 wide slices. Save the ends that are hard to peel for another use.
- Lay out 3 slices, slightly overlapping, and top with a spoonful of chicken mixture. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture. It should yield about 24 total rolls.
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