I always hate going back to back with recipes on the blog, but sometimes you just have to…especially when your inbox is blowing up asking for the recipe for one of the items on your weekly meal plan!
That recipe: Zucchini Enchiladas!
If you have been following my blog for awhile, you know I am a big zucchini lover and constantly trying recipes that involve it. One of my recent favorites, zucchini ravioli, can be found here . That recipe has become one that I have made over and over and surprisingly, I don’t miss the pasta portion of it!
This recipe is one that, similar to the ravioli, is an great option for those who struggle with gluten intolerance like I do or who need to get more veggies into their diet. Again, I don’t miss the tortilla that I would’ve used in a typical enchilada recipe, so if you are skeptical, just give it a shot!
Katie’s Zucchini Enchiladas
-1 large onion, chopped
-1 tbl EVOO
-2 cloves garlic, minced
-1 tsp ground cumin
-2 tsp chili powder
-3 cups shredded chicken or beef
-1 1/3 cup red enchilada sauce
-4 large zucchini, sliced with mandolin or vegetable peeler
-1 cup shredded Monterey Jack cheese
-Sour Cream or Greek Yogurt for topping
-Fresh cilantro to garnish
Using vegetable peeler or mandolin, cut a zucchini in half lengthwise and slice zucchini into thin strips. Heat oil in a large skillet, adding onion and salt. Once golden brown, add cumin, garlic, chili pepper, chicken/cooked beef, and 1 cup enchilada sauce. Stir until well combined.
Using four zucchini strips, lay them on a plate or cutting board, slightly overlapping. Add about 2 tbl of the protein mixture, then roll up and place in baking dish. Repeat until you have used all of your zucchini and mixture. Top with remaining enchilada sauce and sprinkle with cheese. Bake for 20 minutes at 350. Serve topped with sour cream or greek yogurt and cilantro.
It’s that easy!
**I sometimes prefer the green enchilada sauce when making this recipe, as you will see in this picture.