Zucchini Enchiladas Recipe

Name: Zucchini Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 6 cups zucchini, grated; 1 cup green onion, chopped (5 onions); 7 ounces green chilies, chopped; 2 teaspoons oregano; 1 teaspoon chili powder; 1 tablespoon garlic, powdered; 1 dash red pepper, cayenne (optional); 2 cups sour cream; 3 cups cheddar cheese, shredded; 3 cups monterey jack cheese, shredded; 12 tortillas, flour; 28 ounces enchilada sauce, green chili

Servings: persons

6 cups zucchini, grated
1 cup green onion, chopped (5 onions)
7 ounces green chilies, chopped
2 teaspoons oregano
1 teaspoon chili powder
1 tablespoon garlic, powdered
1 dash red pepper, cayenne (optional)
2 cups sour cream
3 cups cheddar cheese, shredded
3 cups monterey jack cheese, shredded
12 tortillas, flour
28 ounces enchilada sauce, green chili

1
Saute zucchini, green onions, chillies, oregano, chilli powder, garlic and red pepper (cayenne) if using for about 20-30 minutes. If you have liquid at the end of sauteing drain, I did not.
2
Add sour cream and 1 cup each of the cheeses, mix well.
3
Using a dish that has been sprayed with Pam pour a small amount of green chilli enchilada sauce and spread around.
4
Fill tortillas with two heaping spoonfuls of zucchini mixture, roll and place seam side down in dish with enchilada sauce. Repeat until you run out of mixture, I made large ones and only got 10.
5
Spread the rest of the green chilli enchilada sauce over the top of all the enchiladas.
6
Top with the rest of the cheese.
7
Bake in 350' oven for 45-60 minutes uncovered.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 cups zucchini, grated, 1 cup green onion, chopped (5 onions), 7 ounces green chilies, chopped, 2 teaspoons oregano, and more.

Yes, Zucchini Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Enchiladas

How did you like this recipe?

Frequently Asked Questions