This tastes like an Italian take on a traditional Mexican dish, probably the best combinations for a weeknight dinner at home. It reheats really well too for good leftovers!
3 medium zucchinis, chopped
2 cloves garlic, minced
1 small onion, chopped
1.5 cup shredded white cheese (I used Monterrey Jack)
2 green onions, chopped
8-10 corn tortillas (taco size)
1 cup tomato sauce (marinara works)
.25 cup vegetable broth
1 tsp chili powder
1 tsp red pepper flakes
salt & pepper
1. Preheat oven to 400 degrees. Saute onions in a little olive oil in a pan (medium heat). Add garlic after onions are tender, cook 2 minutes. Add chopped zucchini, cook five minutes. Transfer to mixing bowl and add 1 cup of shredded cheese, salt, and pepper.
2. Microwave tortillas for 1 minute. Spray casserole dish with cooking spray. Add .5 cup of zucchini mixture to each tortilla, roll up and place in casserole dish seam down. Cover and put in oven for 20 minutes.
3. Add tomato sauce to pan on medium heat. Add vegetable broth, chili powder and red pepper flakes. Let simmer until enchiladas are ready.
4. Pour sauce on enchiladas. Top with remaining shredded cheese and green onions. Place enchiladas back in oven for one or two minutes for cheese to melt and serve!
chopped onions, zucchini, & garlic sauteing - bare enchiladas out of the oven
sauce simmering in a pan while enchiladas cook - melted cheesy goodness
4/10 Update - tried adding spinach (box of frozen chopped spinach), yum!
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