Rating: 4.5 stars
51 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 7
  • 4 star values: 14
  • 5 star values: 29

These quick and easy zucchini enchiladas are an easy weeknight family favorite whether you’re vegetarian or not. They feel light and healthy, but they’re still filling and satisfying. The secret is all in the homemade sauce: chunky tomatoes and onions, minced garlic, chili powder, honey, and ground cumin make a huge difference here, so don’t skip it. Plus, it’s even better the next day. Try serving with rice, quinoa, diced or sliced avocado, sautéed onion, a dollop of sour cream, or a squeeze of lime juice. 

Melissa Williams
Recipe by Cooking Light May 2007

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Recipe Summary

Yield:
8 servings (serving size: 1 enchilada)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; sauté for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.

  • Spread 1 cup Enchilada Sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Spoon about 1/2 cup zucchini mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.

  • Cover with foil; bake at 350° for 30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.

Nutrition Facts

348 calories; calories from fat 27%; fat 4.2g; saturated fat 1.8g; mono fat 1.5g; poly fat 1.5g; protein 16g; carbohydrates 47.2g; fiber 7g; cholesterol 20mg; iron 3.3mg; sodium 878mg; calcium 260mg.
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