Description
Quick and delicious Zucchini and Cheese Enchiladas, perfect for a healthy dinner option.
Ingredients
- Zucchini: Fresh zucchini provides a healthy, flavorful base for the enchiladas. Grated or thinly sliced works best.
- Flour Tortillas: Soft tortillas make for a perfect wrap to hold all the delicious fillings inside.
- Enchilada Sauce: A rich sauce, either store-bought or homemade, that envelops the enchiladas for a flavor-packed punch.
- Shredded Cheese: A combination of Monterey Jack and cheddar cheese yields the best melting results.
- Onion: Finely chopped onion adds extra flavor to the filling and enhances overall taste.
- Olive Oil: Helps sauté the zucchini and onion for a deliciously tender texture.
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with cooking spray.
- In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until softened, then add grated zucchini; cook until softened and reduce in volume.
- Remove the mixture from heat and stir in half of the shredded cheese until melted. Season with salt and pepper to taste.
- Spoon about 1/4 cup of the zucchini mixture onto each tortilla, roll them up, and place seam-side down in the prepared baking dish.
- Pour enchilada sauce over the rolled tortillas, and sprinkle the remaining cheese on top.
- Bake in the preheated oven for 20-25 minutes or until cheese is bubbly and golden.
- Let cool slightly before serving, and enjoy your delicious Zucchini and Cheese Enchiladas!
Notes
- Fresh zucchini ensures better flavor.
- Customize with the types of cheese you prefer.
- You can prepare ahead of time and just bake later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: dinner
- Method: bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
Keywords: Zucchini, Cheese, Enchiladas