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Zucchini Enchiladas

Name: Zucchini Enchiladas
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 12 servings.
Cuisine: North America, Mexican
Ingredients: 1 medium sweet yellow pepper, chopped; 1 medium green pepper, chopped; 1 large sweet onion, chopped; 2 tablespoons olive oil; 2 garlic cloves, minced; 2 cans (15 ounces each) tomato sauce; 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained; 2 tablespoons chili powder; 2 teaspoons sugar; 2 teaspoons dried marjoram; 1 teaspoon dried basil; 1 teaspoon ground cumin; 1/4 teaspoon salt; 1/4 teaspoon cayenne pepper; 1 bay leaf; 3 pounds zucchini, shredded (about 8 cups); 24 corn tortillas (6 inches), warmed; 4 cups shredded reduced-fat cheddar cheese; 2 cans (2-1/4 ounces each) sliced ripe olives, drained; 1/2 cup minced fresh cilantro; Reduced-fat sour cream, optional

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Total Time

Prep: 1-1/2 hours Bake: 30 min.

Makes

12 servings

Updated: Sep. 30, 2022

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

Zucchini Enchiladas Recipe photo by Taste of Home

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Ingredients

1 medium sweet yellow pepper, chopped
1 medium green pepper, chopped
1 large sweet onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
2 tablespoons chili powder
2 teaspoons sugar
2 teaspoons dried marjoram
1 teaspoon dried basil
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 bay leaf
3 pounds zucchini, shredded (about 8 cups)
24 corn tortillas (6 inches), warmed
4 cups shredded reduced-fat cheddar cheese
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/2 cup minced fresh cilantro
Reduced-fat sour cream, optional

Directions

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

2 each: 326 calories, 13g fat (6g saturated fat), 27mg cholesterol, 846mg sodium, 42g carbohydrate (10g sugars, 7g fiber), 16g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 2 vegetable, 1/2 fat.

Zucchini Enchiladas

Ingredients

Directions

Nutrition Facts

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