Cheesy Zucchini Enchiladas


  • cooking spray
  • 1 tsp olive oil
  • 2 cloves garlic, crushed
  • 2 medium scallions, chopped
  • 1/4 cup cilantro, chopped
  • 2 medium zucchinis, grated
  • kosher salt and fresh ground pepper
  • 1 1/2 cups grated reduced fat mexican blend cheese, Sargento
  • 4 8-inch flour tortillas
  • chopped scallions, optional
  • chopped cilantro, optional
  • For the Enchilada sauce:
  • 1 garlic cloves, minced
  • 1 tbsp canned chipotle in adobo sauce, chopped, optional for more heat
  • 1 cups tomato sauce
  • 1/4 tsp chipotle chili powder, to taste
  • 1/4 tsp ground cumin
  • 1/2 cup fat free vegetable broth
  • kosher salt and fresh pepper to taste


For the enchilada sauce:

  1. In a medium saucepan, spray oil and sauté garlic.
  2. Add chipotle chili, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil.
  3. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

For the enchiladas:

  1. Spray a baking dish with nonstick spray. Preheat oven to 400 degrees.
  2. In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini and cilantro, salt and pepper to taste and cook until all the liquid evaporates from the zucchini, about 4-5 minutes.
  3. Remove from heat and add 1/2 cup cheese; mix well.
  4. Divide zucchini between in each tortilla, roll and place seam side down in baking dish.
  5. Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.
  6. Serve with chopped cilantro, scallions, and reduced fat sour cream if you wish. Enjoy!!
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