Zucchini Enchiladas Recipe

Name: Zucchini Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: sauce; 1 T olive oil; 4 small jalapenos peppers, chopped; 1/2 small onion, chopped; 1 large garlic clove, minced; 1 c whole cherry tomatoes (or coarsely chopped tomatoes); 1 t salt; 2 T flour; 1 roasted red pepper; enchiladas; 1 T olive oil; 1 small zucchini, chopped; 1 green bell pepper, chopped; 1/2 small onion, chopped; 8 wheat tortillas; 1/2 c feta cheese; 1 c jack cheese

Servings: persons

sauce
1 T olive oil
4 small jalapenos peppers, chopped
1/2 small onion, chopped
1 large garlic clove, minced
1 c whole cherry tomatoes (or coarsely chopped tomatoes)
1 t salt
2 T flour
1 roasted red pepper
enchiladas
1 T olive oil
1 small zucchini, chopped
1 green bell pepper, chopped
1/2 small onion, chopped
8 wheat tortillas
1/2 c feta cheese
1 c jack cheese

1
["Preheat oven to 400F. To prepare sauce, heat oil in a saucepan, over medium-high heat. Add jalapenos, onion, garlic and tomatoes and saute 5-7 minutes, until onion is translucent and tomatoes have broken down. Transfer to a blender, setting pan aside for enchiladas. Add salt, flour and roasted red pepper. Blend until smooth. Set aside.", "", "To prepare enchiladas, heat oil in the same saucepan, over medium-high heat. Add zucchini, pepper and onion, and saute 5-7 minutes, until the vegetables are tender. Remove from heat.", "", "Spread 1/2 c sauce in the bottom of a 9""x12"" casserole dish. On a flat surface, place one tortilla. Fill center with zucchini mixture and feta cheese, leaving enough for the remaining 7 tortillas. Roll up sides, and place in casserole dish. Repeat with the remaining 7 tortillas. Pour the remaining sauce over the enchiladas, and top with jack cheese. Bake 20-25 minutes, until cheese is golden brown and bubbling."]

1077

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: sauce, 1 T olive oil, 4 small jalapenos peppers, chopped, 1/2 small onion, chopped, and more.

Yes, Zucchini Enchiladas falls under the Vegetarian 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

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