Cheesy meatless enchiladas filled with zucchini and cheese, topped with my homemade enchilada sauce –so delicious whether you are vegetarian or not.
Yield: 4 servings
5 from 6 votes

Cheesy Zucchini Enchiladas

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Course: Dinner
Cuisine: Mexican
Cheesy meatless enchiladas filled with zucchini and cheese, topped with my homemade enchilada sauce –so delicious whether you are vegetarian or not.

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!!

Video

Nutrition

Serving: 1large enchilada, Calories: 337kcal, Carbohydrates: 39g, Protein: 18g, Fat: 14g, Saturated Fat: 6.5g, Cholesterol: 22.5mg, Sodium: 863.5mg, Fiber: 4.5g, Sugar: 4g
Blue Smart Points: 7
Green Smart Points: 7
Purple Smart Points: 7
Points +: 9