Best 11 Zucchini Enchiladas Recipes

CHICKEN ZUCCHINI ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, chili powder, and oregano. Stir until combined. Add shredded chicken, 1 cup enchilada sauce, and green chiles. Stir until well combined.
• Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. Lay out 3 zucchini slices, slightly overlapping, and place a spoonful of the chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
• Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.
• Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.

SKILLET CHICKEN AND ZUCCHINI ENCHILADAS WITH TOMATILLO SAUCE

Steps:

• Heat oil in a 12" (preferably cast-iron) skillet over medium-high. Add onion and cook, stirring, until it starts to soften, about 2 minutes. Add zucchini, coriander, cumin, salt, and pepper. Cook, stirring, until onion and zucchini are softened and lightly browned, about 3 minutes. Stir 1 1/2 cups salsa, scraping up any brown bits from the pan. Fold in the chicken and cook until warmed through, about 1 minute. Transfer enchilada filling to a medium bowl; set skillet aside (do not wipe out).
• Meanwhile, wrap tortillas in damp paper towels and microwave on high in 30-second bursts, flipping after each burst, until warmed, about 1 minute total. Alternatively, wrap in foil and heat in a 350°F oven until warmed through, 10-12 minutes.
• Pour 1 cup salsa into reserved skillet. Working with one at a time, dip tortillas in salsa until coated on both sides; transfer to a large rimmed baking sheet. Divide enchilada filling among tortillas. Roll each tortilla around filling and place seam side down in skillet, arranging in a pinwheel formation.
• Heat enchiladas over medium-high. Pour remaining salsa over enchiladas, making sure each is coated. Sprinkle with cheese. Cover with a lid or large baking sheet and cook until cheese is melted and enchiladas are warmed through, about 3 minutes. Top with sour cream, avocado, and cilantro. Serve with lime wedges alongside.

LOW-CARB ZUCCHINI ENCHILADAS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat olive oil in a large skillet over medium heat. Saute onion until softened, about 5 minutes. Season with salt and pepper. Add chile powder, garlic, cumin, and sea salt; stir until combined. Add chicken and 1 cup enchilada sauce. Stir to combine and remove from heat. Let chicken mixture cool slightly.
• Stir 1 cup Cheddar cheese, white parts of green onions, and 1/4 cup cilantro into the chicken mixture. Pour 1/4 cup enchilada sauce into the bottom of a 9x11-inch baking dish.
• Slightly overlap 3 slices of zucchini on a cutting board. Top with a small mound of the chicken mixture. Roll up and place in the prepared baking dish. Repeat with remaining zucchini slices and chicken mixture. Spoon remaining 1/4 cup sauce over zucchini enchiladas. Sprinkle remaining 1 cup Cheddar cheese and queso fresco on top.
• Bake in the preheated oven until cheese is melted, about 30 minutes. Garnish with green parts of green onions, sour cream, and 2 tablespoons cilantro.

ZUCCHINI ENCHILADAS

Steps:

• In a large saucepan, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened. Discard bay leaf., Preheat oven to 350°. Place 1/3 cup zucchini down the center of each tortilla; top with 2 tablespoons cheese and 2 teaspoons olives. Roll up and place seam side down in two 13x9-in. baking dishes coated with cooking spray. Pour sauce over the top; sprinkle with remaining cheese., Bake, uncovered, 30-35 minutes or until heated through. Sprinkle with cilantro. Serve with sour cream if desired.

ZUCCHINI ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Slice ends off zucchini and cut them lengthwise. Scoop out centers, leaving a 1/4-inch wall around each. Line up zucchini "boats" on a rimmed baking sheet.
• Heat olive oil over medium-low heat in a large saucepan. Add onion and bell pepper; cook and stir until onion is softened and translucent, about 5 minutes. Remove from heat; stir in cooked chicken, cream cheese, and taco seasoning until well combined and creamy.
• Spoon chicken mixture evenly into zucchini boats. Pour enchilada sauce over each, making sure to cover any exposed zucchini and barely cover the bottom of the baking sheet. Top each with Cheddar cheese.
• Bake in the preheated oven until cheese is just starting to brown, about 25 minutes. Let cool for 5 minutes before serving.

BOUNTIFUL GARDEN ZUCCHINI ENCHILADAS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Heat oil in a large skillet over medium-high heat. Cook the onion and garlic in the oil until tender, about 5 minutes. Stir in zucchini, 1/4 cup diced chiles, 1 teaspoon chili powder, and 1/4 teaspoon black pepper. Cook until softened, 3 to 5 minutes. Remove zucchini mixture from skillet and reserve.
• Melt butter in the skillet over medium low heat. Stir in flour, salt, remaining 1 teaspoon chili powder, and 1/8 teaspoon pepper. Cook, stirring, for 1 minute. Pour in milk; whisk until thickened, 3 to 5 minutes. Stir in the remaining 1/4 cup of diced chiles and 1 cup of Monterey Jack cheese.
• Stir 1/2 cup of cheese sauce into the zucchini mixture. Spoon 1/3 cup squash mixture down the center of each tortilla; roll up. Place filled tortillas in prepared baking dish, pour remaining cheese sauce over. Cover and bake in preheated oven until hot, about 25 minutes. Remove from oven; sprinkle with remaining 1/2 cup Monterey Jack cheese and the chopped tomatoes.

BEEF CHEESE ENCHILADAS WITH ZUCCHINI RECIPE - (5/5)

Steps:

• 1. Preheat oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray. 2. Heat oil in a large skillet. Add ground beef; break apart with a spoon or spatula to crumble the meat. Saute the meat on medium heat until browned (about 5 minutes). Tilt the pan and spoon the fat out of the pan; discard. Remove cooked meat to a bowl. 3. Return pan to medium heat and add onion and zucchini. Saute until just softened, 3 to 4 minutes. Remove the vegetables from the pan and add to the meat mixture; set aside. 4. Add 1/2 cup of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan. 5. Assemble the enchiladas: Place tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meat mixture down the middle. Sprinkle 2 Tablespoons of cheese on top of the meat. Drizzle 1 Tablespoon of sauce on top. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 12 tortillas. Place the tortillas side-by-side in the pan- it's okay if they are all snuggled in there tightly. 6. Pour remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 30 minutes. 7. Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top; return to the oven and let the cheese melt (about 5 minutes). 8. Serve immediately with desired condiments.

ZUCCHINI AND RED PEPPER ENCHILADAS WITH TWO SALSAS

Steps:

• Start enchiladas:
• Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
• Preheat oven to 350°F .
• Secure each onion round with a wooden pick for grilling. Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for bell peppers and zucchini; 10 to 12 minutes for onion), transferring to a bowl.
• Wrap tortillas in stacks of 6 in foil and heat in oven, about 15 minutes.
• Meanwhile, make pumpkin-seed salsa:
• Cook chile, garlic, cumin, and pumpkin seeds in oil in a 10-inch heavy skillet over medium-high heat, stirring, until seeds pop, 4 to 5 minutes. Transfer 3 tablespoons seeds with a slotted spoon to a bowl and reserve. Purée remaining seeds and oil with cilantro, water, and 1/2 teaspoon salt in a blender until smooth.
• Make tomato salsa:
• Stir together tomatoes, onion, chile, lime juice, and 1/4 teaspoon salt.
• Assemble and fry enchiladas:
• Cut vegetables into strips. Spread 2 teaspoons pumpkin-seed salsa on each warm tortilla and top with some of grilled vegetables, then roll up. Heat oil (1/2 cup) in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry enchiladas, seam side down first, in 2 batches, turning once, until lightly browned and heated through, about 2 minutes per batch. Transfer enchiladas to plates, then drizzle with remaining pumpkin-seed salsa and sprinkle with reserved seeds and cheese. Serve with tomato salsa.

BEEF ZUCCHINI ENCHILADAS

Steps:

• 1. Preheat the oven to 190C/385F. Get an oven proof dish out. Mine was a 25cm diameter but a 30x20cm will also do. You may (although not necessary) spray with cooking spray, grease with oil or butter.
• 2. Get the zucchini ready. Slice the these lengthwise into thin slices, sprinkle some salt over them and set aside. Salt will help soften them a little.
• 3. Peel and chop finely the onion, wash and cut into small slices the leek. Cook both in a skillet or a pan on med heat for 2-3 minutes. Add a pinch of salt, pepper and one generous pinch of red chilli flakes or cayenne pepper powder. Add a drizzle of water or oil. When ready, place aside to cool.
• 4. Place the mince into a bowl, add a little more salt, pepper, season well, add half of the dry herbs, the cooked onions and leek, cumin powder, 1/4 of the tomato sauce and the nutmeg. Mix well until all incorporated.
• 5. Depending on how big the zucchini and the slices you're using are, , set 2 or even 3 slices side-by-side, slightly overlapped, to create a 7-8 cm or 3'' wide strip.
• 6. Spoon in 2-3 spoonfuls of the beef mixture at one end of the zucchini strip. Roll as tight as you can to nicely secure the filling.
• 7. Transfer the rolls or the stuffed zucchini to the prepared oven proof baking dish. Repeat until all enchiladas are made. They need to be closely tucked in.
• 8. Spoon the remaining salsa over enchiladas and then sprinkle the grated cheese over.
• 9. Bake for approximately 20-25 min. Bake until the cheese gets to a golden brown colour.
• 10. Serve fairly immediately, they go well with some crusty bread, with rice or kept low carb and therefore served with a nice indulgent dollop of creme fraiche or sour cream.

ZUCCHINI AND CHEESE ENCHILADAS

Steps:

• 1. Heat oven to 350 degrees.
• 2. Mix together in a medium sized bowl the zucchini, ricotta or cottage cheese, garlic, mushrooms and only 1 1/2 cups of the shredded cheese. Add the seasonings, stir well.
• 3. Pour 1/2 of the jar of spaghetti sauce into a 13"x9" casserole dish. Set aside.
• 4. Spoon a big dollop of the zucchini mixture onto the center of a flour tortilla. Roll up, burrito style, the filled tortilla. Place, seam sides down on top of the spaghetti sauce in the dish. Repeat until you have made 8 filled tortillas.
• 5. Pour the rest of the spaghetti sauce all over the filled tortillas, then sprinkle the rest of the cheese over the top of that. Bake for 30 minutes or until how and bubbly and the cheese is melted. Serve.

ZUCCHINI ENCHILADAS

Steps:

• Preheat oven to 400F. To prepare sauce, heat oil in a saucepan, over medium-high heat. Add jalapenos, onion, garlic and tomatoes and sauté 5-7 minutes, until onion is translucent and tomatoes have broken down. Transfer to a blender, setting pan aside for enchiladas. Add salt, flour and roasted red pepper. Blend until smooth. Set aside. To prepare enchiladas, heat oil in the same saucepan, over medium-high heat. Add zucchini, pepper and onion, and sauté 5-7 minutes, until the vegetables are tender. Remove from heat. Spread 1/2 c sauce in the bottom of a 9"x12" casserole dish. On a flat surface, place one tortilla. Fill center with zucchini mixture and feta cheese, leaving enough for the remaining 7 tortillas. Roll up sides, and place in casserole dish. Repeat with the remaining 7 tortillas. Pour the remaining sauce over the enchiladas, and top with jack cheese. Bake 20-25 minutes, until cheese is golden brown and bubbling.