Cheesy Zucchini Enchiladas

September 03, 2013

I think I've found the perfect vegetarian enchilada recipe! It is full of flavor (so you don't miss the meat if you are used to eating meat), easy to make and a great use up for all the zucchini you have in your garden. Or, in my case, the zucchini your friend's grandparents have in their garden that gets passed on to you. The addition of the chipotle chili pepper in adobo makes these spicy. I enjoy spicy food as long as it doesn't kill my palate. Just keep that in mind

For the enchilada sauce:

1 t. extra virgin olive oil
1 garlic clove, minced
1 chipotle chili pepper in adobo sauce, finely minced (see *tip)
1 c. reduced sodium tomato sauce
1/4 t. chili powder
1/4 t. cumin
1/2 c. vegetable broth
1/2 t. salt
1/4 t. pepper

For the enchiladas:

1 t. extra virgin olive oil
2 garlic cloves, minced
2 medium green onions, chopped
2 c. grated zucchini
1/2 t. salt
1/4 t. pepper
1 c. reduced fat Mexican blend cheese, grated, divided
1/4 c. cilantro, chopped
4 burrito sized flour tortillas
Chopped cilantro, for serving (if desired)

For the enchilada sauce: In a medium sauce pan heat olive oil over medium heat and saute garlic for 30 seconds. Add chipotle pepper, tomato sauce, chili powder, cumin, vegetable broth, salt and pepper and...
See the full directions on my site

Nutritions

Calories
383

Sodium
2029mg
84% DV

Fat
23g
36% DV

Protein
10g
21% DV

Carbs
44g
15% DV

Fiber
8g
33% DV