Cheesy vegetarian enchiladas filled with zucchini and cheese, topped with my homemade enchilada sauce –so delicious whether you’re vegetarian or not!
Cheesy Zucchini Enchiladas Recipe
You all know how much I love enchiladas, well these meatless zucchini enchiladas are huge and filling, and one of my favorite meals in the summer. Perfect topped with chopped cilantro, scallions or jalapeños.
These are SO good, and the enchilada sauce was a cinch to make! And since it has no meat in these enchiladas, I can splurge a little more on the cheese –yum! It definitely satisfied that Mexican food craving, which happens often in my home, you don’t miss meat at all.
If you want to buy pre-made enchilada sauce to save time, feel free but trust me, if you make this from scratch you will never buy canned again and it isn’t much work at all to make it.
To grate the zucchini, you can use a box grater or a food processor to save time.
How To Make Zucchini Enchiladas
More enchiladas recipes:
- Chicken Enchiladas
- Chicken and White Bean Enchiladas with salsa verde
- Turkey and Black Bean Enchiladas
- Skillet Chicken Enchiladas
Cheesy Zucchini Enchiladas
Ingredients
- cooking spray
- 1 tsp olive oil
- 2 cloves garlic, crushed
- 2 medium scallions, chopped
- 1/4 cup cilantro, chopped
- 2 medium zucchinis, grated
- kosher salt and fresh ground pepper
- 1 1/2 cups grated reduced fat mexican blend cheese, Sargento
- 4 8-inch flour tortillas
- chopped scallions, optional
- chopped cilantro, optional
For the Enchilada sauce:
- 1 garlic cloves, minced
- 1 tbsp canned chipotle in adobo sauce, chopped, optional for more heat
- 1 cups 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
For the enchilada sauce:
- 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.
For the enchiladas:
- 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!!
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