Dinner
Cheesy Zucchini Enchiladas
Zucchini softens with garlic and herbs until its juices concentrate into a savory filling, then melts into rich Mexican cheese inside warm tortillas. Baked under a blanket of chipotle tomato sauce, each bite delivers creamy, cheesy comfort with a gentle smoky kick.
- Total
- 45 min
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
Nutrition per Serving
- Calories
- 337
- Protein
- 18g
- Carbs
- 39g
- Fat
- 14g
- Fiber
- 5g
- Sugar
- 4g
- Sodium
- 864mg
Ingredients
- cooking spray
- 1 tsp olive oil
- 2 clove garlic (crushed)
- 2 medium scallions (chopped)
- 1/4 cup cilantro (chopped)
- 2 medium zucchinis (grated)
- kosher salt and fresh ground pepper
- 1 1/2 cup grated reduced fat mexican blend cheese (Sargento)
- 4 8-inch flour tortillas
- chopped scallions (optional)
- chopped cilantro (optional)
- 1 garlic cloves (minced)
- 1 tbsp canned chipotle in adobo sauce (chopped, optional for more heat)
- 1 cup 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
Instructions
- In a medium saucepan, spray oil and sauté garlic.
- Add chipotle chili, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil.
- Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
- Spray a baking dish with nonstick spray. Preheat oven to 400 degrees.
- In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini and cilantro, salt and pepper to taste and cook until all the liquid evaporates from the zucchini, 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.
- Serve with chopped cilantro, scallions, and reduced fat sour cream if you wish. Enjoy!!