Enchiladas De Zucchini Recipes

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.

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.

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.

Steps:

• Fry each tortilla 2 minutes in hot oil, until heated through but still pliable. Drain on paper towels.
• Saute beef and onion in oil. Drain off grease.
• Add zucchini and saute 5 minutes more. Spoon the sauce into the 12 tortillas.
• Sprinkle the Monterey Jack cheese on top of the sauce and then roll the tortillas up and place in a shallow baking dish.
• Pour enchilada sauce over tortillas.
• Sprinkle with extra Monterey Jack cheese and bake at 350 degrees for 15 minutes.

Steps:

• Preheat oven to 375°F (190°C).
• In a pan over medium heat, add the oil and the onions and cook until the onions are translucent.
• Add the garlic and stir to combine.
• Add the black beans, corn, 1 cup (290 g) of enchilada sauce, lime juice, salt, cumin, and chili powder, and stir until combined. Cook until just simmering. Set aside.
• Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.
• Place 4-5 zucchini strips on a plate and spoon a large spoonful of filling at the bottom of the strips.
• Fold the ends of the zucchini over the filling and continue to roll, tightly.
• Transfer the zucchini rolls to a baking dish.
• Spoon over the remaining enchilada sauce and top with cheese.
• Bake for 15-20 minutes or until cheese is melted.
• Serve with sour cream and cilantro.
• Enjoy!

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.