These were fantastic. I usually don’t make Mexican dishes at home because they never come out as well as I want them to but we loved these. I’m sure once we get zucchini in the garden I’ll be making this regularly.
I was a little skeptical that this would actually be four servings, but one enchilada was more than enough per person. We’re really looking forward to these leftovers!
Cheesy Zucchini Enchiladas
1 t. olive oil
2 cloves garlic, crushed
2 medium scallions, chopped
2 medium zucchini, grated
Salt and pepper
3/4 c. shredded cheddar
3/4 c. shredded Monterey jack
4 large flour tortillas
Chopped scallions (optional)
1 garlic clove, minced
1 chipotle chili in adobo sauce
1 c. tomato sauce
1/4 t. ground cumin
1/2 c. chicken broth
Salt and pepper to taste
For the enchilada sauce: in a medium saucepan, spray oil and sauté garlic. Add chipotle chile, 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 400F degrees.
In a medium nonstick skillet, saute garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4-5 minutes.
Remove from heat and add 1/4 c. cheddar and 1/4 c. of Monterey jack; mix well.
Divide zucchini between in each tortilla, roll and place seam side down in baking dish.
Top with enchilada sauce and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.
Serve topped with fresh scallions.