I apologize for the lack of posts this week. I was actually planning on putting this recipe up on Thursday (Cinco de Mayo), but unfortunately I was not eating Mexican that evening but at a work function. It’s been a busy week!
We love Mexican food. We (more like Sam, but I’m getting there) cannot find anything spicy enough in restaurants. So, homemade is usually better since it is spicy enough. In this recipe, we added the adobo chiles and jalapeños in the sauce, but feel free to omit them if super spicy is not your taste.
These are excellent vegetable enchiladas, I would have not thought to shred the zucchini before adding it to the dish. But it gives it a meaty and soft texture, even though there is no meat in there. Excellent idea!
We plan on making these again, but adding either shredded pork or chicken, we’ll make sure to share it with you!
Zucchini Enchiladas
Adapted from: Skinny Taste
Non-stick Cooking Spray
2 tbsp olive oil
7 garlic cloves, chopped
1 chipotle chile in adobo sauce (optional or more if you want spicy)
1 jalapeño, chopped (optional)
2 tsp chili powder
1 1/2 tsp ground cumin
1/2 cup vegetable broth
1 1/2 cups crushed tomatoes
1 tbsp salt
2 tsp pepper
2 zucchinis, sliced or grated
1 onion, chopped
2 green onions, chopped
1 1/2 cups Mexican-blend cheese
4 large tortillas
1/4 cup cilantro, chopped
Preheat the over to 400°F degrees. Spray a baking dish so the tortillas do not stick (appropriately sized dish to fit the tortillas).
In a medium saucepan, heat 1 tbsp olive oil. Then add 3 chopped garlics and sauté. After a minute add: chipotle chile, jalapeño, 1 tsp chili powder, 1/2 tsp ground cumin, vegetable broth, crushed tomatoes, 1/2 tbsp salt and 1 tsp pepper. Bring to a boil. Then reduce the heat to low, and simmer for 5-10 minutes. Set aside until you are ready to pour over the enchiladas.
Either grate the zucchini with a grater or in a food processor. In a saucepan, add 1 tbsp of olive oil. Once it’s heated, add 4 garlic cloves and onion and sauté. Then add the zucchini, green onions, 1/2 tbsp salt, 1 tsp pepper, 1 tsp chili powder and 1 tsp ground cumin. Cook for about 5 minutes. Remove from heat, and stir in 1/2 cup of cheese. Mix well, until the cheese has melted in the mixture.
Divide the zucchini mixture between the 4 tortillas. Roll each tortilla and place, seam side down, into the baking dish. Once all of them have been arranged, pour the sauce over the tortillas. Sprinkle the remaining cheese over the dish. Bake until the cheese has melted, and enchilada sauce is bubbling, about 20 minutes.
After plating, sprinkle chopped cilantro on each enchilada.
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