Beef And Zucchini Enchiladas Recipes

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BEEF AND ZUCCHINI ENCHILADAS



Beef and Zucchini Enchiladas image

Much as we like meat, enchiladas can't make it on beef alone. That's why we stuffed these with zucchini and onions, cream cheese and key spices.

Provided by My Food and Family

Categories     Home

Number Of Ingredients 24

1 lb. ground beef
2 medium zucchini, grated
1/2 medium onion, diced
2 cloves garlic
1/2 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. pepper
1/2 tsp. ground cumin
1/4 tsp. dried oregano leaves
4 oz. (1/2 8 oz. pkg) PHILADELPHIA Cream Cheese, softened
12 corn tortilla s
Olive or vegetable oil to heat tortillas
Enchilada Sauce
1 can (15 oz.) tomato sauce
1 Tbsp. adobo sauce
1/2 tsp. pepper
1/2 tsp. ground cumin
1/2 tsp. dried oregano leaves
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. Toppings
1/2 cup chopped fresh cilantro
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/4 cup sliced green onion s

Steps:

  • Heat oven to 450°. Combine beef, zucchini onion and garlic in a large skillet over medium heat. Cook for 5 minutes, breaking apart meat. Add chili powder, paprika, pepper, cumin and oregano. Mix well and continue to cook until meat has browned and most of the liquid has evaporated. Add cream cheese and melt in. Continue to cook until mixture has thickened.
  • Add all ingredients for enchilada sauce to a medium saucepan. Mix well and bring to a boil. Simmer for 5 minutes.
  • Heat a skillet for tortillas over medium-high heat. Add about ½ teaspoon of oil and heat 1 tortilla on each side until lightly browned. Continue cooking tortillas until are cooked. Spoon beef filling evenly between corn tortillas. Roll and place seam side down in a greased casserole dish. Spoon over enchilada sauce and sprinkle on cheese. Bake at 450° for about 10 minutes, or until cheese is melted.
  • Garnish with fresh cilantro, cheese and green onions before serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHEESY ZUCCHINI AND CHICKEN "ENCHILADAS"



Cheesy Zucchini and Chicken

Take advantage of summer's squash bounty by rolling up sliced zucchini with shredded chicken, garlic and scallions. Salsa makes a quick sauce topper. Sour cream and hot sauce are the finishing touch.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 4 servings (3 enchiladas per person)

Number Of Ingredients 10

2 tablespoons vegetable oil
4 scallions, sliced (white and green parts separated)
2 cloves garlic, thinly sliced
1 tablespoon chili powder
3 cups shredded rotisserie chicken (skin discarded)
1 1/2 cups salsa (not chunky)
1 cup shredded Mexican blend cheese
3 to 4 medium zucchini
Several dashes chipotle hot sauce, plus more for serving, optional
2 tablespoons sour cream

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat the oil in a large skillet over medium heat. Add the scallion whites and garlic and cook, stirring frequently, until soft, about 5 minutes. Sprinkle in the chili powder and cook, stirring, until the scallions are coated and the oil is brick red, about 1 minute. Remove from the heat and stir in the chicken, 1/2 cup of the salsa and 1/2 cup of the cheese. Set aside.
  • Halve the zucchini lengthwise and arrange cut-side down on a work surface. Use a Y-shaped vegetable peeler to shave off ribbons the entire length of each zucchini and as wide as possible (the first few may be too skinny). Make 36 zucchini ribbons total.
  • Lay out 3 ribbons, slightly overlapping to make a rectangle (think of this as your "tortilla"). Pile about 1/4 cup of the chicken mixture down along one of the short ends of the zucchini tortilla and then roll up to enclose the filling. Put in a 2- to 3-quart baking dish. Roll up the remaining zucchini ribbons and filling and arrange in the dish. Top the rolls with the remaining 1 cup salsa. Add several dashes of the hot sauce and sprinkle with the remaining 1/2 cup cheese.
  • Bake until the cheese is melted and the filling is hot, about 25 minutes. Let cool for a few minutes. Thin the sour cream out with a little water and drizzle over the enchiladas. Sprinkle with the reserved scallion greens and serve with more hot sauce if you'd like.

Nutrition Facts : Calories 290, Fat 17 grams, SaturatedFat 7 grams, Cholesterol 75 milligrams, Sodium 1050 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 25 grams, Sugar 5 grams

BUDGET-STRETCHING BEEF AND ZUCCHINI ENCHILADAS W/BROWN RICE



Budget-Stretching Beef and Zucchini Enchiladas W/Brown Rice image

Wanna feed your family a cheap and healthier dinner? Try these great enchilada's made with just 1/2 pound of ground beef. ------

Provided by CJAY8248

Categories     < 4 Hours

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 17

1/2 lb ground beef
1/2 cup purple onion, diced
1 small zucchini, peeled and diced (about 1 cup)
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
salt and pepper
1 cup cooked brown rice (cook 1 cup brown rice in 2 1/4 cups of water plus 1 beef bouillon cube for 45 min.)
8 corn tortillas
2 cups shredded cheddar cheese
1/2 cup purple onion, chopped
10 ounces enchilada sauce (medium heat)
1 cup salsa (medium heat)
8 ounces tomato sauce
1 garlic clove, minced
1 teaspoon cumin
1 teaspoon chili powder

Steps:

  • Cook brown rice and set aside.
  • While rice is cooking make sauce. To make sauce, combine enchilada sauce, salsa, tomato sauce, garlic, 1 teaspoons cumin, and 1 teaspoons chili powder. Simmer until hot. Keep warm.
  • Meanwhile, saute ground beef, 1/2 cup diced onion, 1 cup zucchini, 1/2 teaspoons cumin, 1/2 teaspoons chili powder and 1/2 teaspoons garlic powder. Season to taste with salt and pepper. Cook until meat is cooked and onions and zucchini are tender, about 15 minutes. Stir in 1 cup cooked brown rice and 1/2 cup enchilada sauce.
  • In a 7x 11 inch casserole, ladle some of the sauce to get about 1/4 inch deep. Microwave corn tortillas 45-60 seconds.
  • Fill tortilla's with meat mixture and 1 or 2 Tblsp. of cheese. Roll and place seam side down on top of sauce. Cover with remaining sauce. Bake, covered with foil, for 20-30 minutes. Remove foil, top with 1/2 cup chopped onion and 1 1/2 cups cheese. Bake 10 minutes longer, or until cheese is melted and sauce is bubbly. Serve with remaining rice and refried beans.

Nutrition Facts : Calories 185, Fat 5.5, SaturatedFat 1.9, Cholesterol 19.3, Sodium 692.1, Carbohydrate 26, Fiber 4.2, Sugar 6, Protein 9.3

EASY BEEF ENCHILADAS



Easy Beef Enchiladas image

These beef enchiladas are so easy to make! Hope you enjoy!

Provided by Meranda

Categories     100+ Everyday Cooking Recipes

Time 40m

Yield 8

Number Of Ingredients 12

2 pounds ground beef
¼ cup chopped onion
2 cups shredded Cheddar cheese, divided
½ cup sour cream
1 tablespoon taco seasoning
1 pinch salt and ground black pepper to taste
2 ½ cups red enchilada sauce
1 ½ teaspoons chili powder
cooking spray
1 (10 ounce) package flour tortillas
1 (15 ounce) can black beans, rinsed and drained
1 (6 ounce) can sliced black olives, drained

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  • Cook and stir ground beef and onion in a skillet until beef is browned and crumbly, 5 to 7 minutes. Drain off grease. Stir 1 cup Cheddar cheese, sour cream, taco seasoning, and pepper into the beef mixture until cheese is melted. Mix in red enchilada sauce, chili powder, and salt.
  • Warm tortillas in the microwave for about 1 minute. Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Roll tortillas up and place in the casserole dish, seam-side down. Spoon any leftover sauce, black beans, and olives over the tortillas. Sprinkle remaining cheese over the top.
  • Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.

Nutrition Facts : Calories 675.3 calories, Carbohydrate 33.9 g, Cholesterol 134.1 mg, Fat 45.1 g, Fiber 6.3 g, Protein 33.5 g, SaturatedFat 21 g, Sodium 981.4 mg, Sugar 1.3 g

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



Beef Cheese Enchiladas with Zucchini Recipe - (5/5) image

Provided by Pattywak

Number Of Ingredients 7

1 pound lean ground beef
1 1/2 cups diced onion
1 1/2 cups (about 2 medium) finely diced zucchini
12 corn tortillas, heated or fried in oil to soften
2 1/2 cups enchilada sauce, canned or homemade
3 cups cheddar- jack shredded cheese
Serve as desired with: shredded lettuce, avocado, cilantro, sour cream

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.

CARNITAS ENCHILADAS



Carnitas Enchiladas image

If you are looking for a delicious way to repurpose leftover pork roast, do I have a recipe for you! Shred up your leftover pork and cook it with traditional carnitas seasonings, then wrap in a corn tortilla and bake in this delicious sauce! Top with Monterey Jack cheese, and garnish any way you like. We like it with a little shredded lettuce, salsa, slices of avocado, and some lime.

Provided by Bibi

Categories     Enchiladas

Time 1h35m

Yield 10

Number Of Ingredients 13

4 tablespoons avocado oil, divided, or as needed
4 cups shredded cooked pork
1 medium onion, chopped
3 tablespoons frozen 100% orange juice concentrate
1 teaspoon ground cumin
1 teaspoon chili powder, or to taste
½ teaspoon garlic powder
¼ teaspoon cayenne pepper, or to taste
salt and ground black pepper to taste
2 cups salsa verde
1 cup sour cream
10 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese, divided

Steps:

  • Heat 2 tablespoons oil in a nonstick skillet over medium heat. Add shredded pork, chopped onion, orange juice concentrate, cumin, chili powder, garlic powder, cayenne pepper, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until onion is tender, about 20 minutes.
  • Remove lid, increase heat to medium, and continue to cook until the liquid is mostly evaporated, about 10 minutes. Transfer everything to a plate and allow to cool slightly. Wipe the skillet clean with paper towels.
  • Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish with cooking spray.
  • Combine salsa verde and sour cream in a mixing bowl, stirring well. Spread about 1 cup of salsa verde mixture over the bottom of the prepared baking dish, reserving the rest.
  • Add remaining cooking oil to the cleaned skillet and heat over medium-high heat.
  • Gently warm each tortilla in the oil, about 2 minutes per side, making the tortillas flexible. Add more oil, if needed.
  • Place a tortilla on a work surface and add 3 tablespoons of pork mixture and 1 tablespoon shredded cheese. Roll the tortilla gently around the filling, and place seam side down in the prepared dish. Repeat with the remaining tortillas.
  • When all tortillas are rolled up and in the dish, pour the reserved salsa-sour cream mixture over the filled tortillas.
  • Bake uncovered in the preheated oven for 20 minutes.
  • Remove from the oven; sprinkle on remaining cheese and allow to melt while the enchiladas cool, about 5 minutes.

Nutrition Facts : Calories 312.1 calories, Carbohydrate 8 g, Cholesterol 78.4 mg, Fat 20 g, Fiber 0.4 g, Protein 23.8 g, SaturatedFat 8.9 g, Sodium 336.1 mg

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From thechunkychef.com


EASY BEEF ZUCCHINI ENCHILADAS RECIPE – MOM SECRET INGREDIETS
2021-03-03 Homepage / Main Course / Easy Beef Zucchini Enchiladas Recipe. Easy Beef Zucchini Enchiladas Recipe By admin Posted on March 3, 2021 October 29, 2021. JUMP TO RECIPE. Easy Beef Zucchini Enchiladas Recipe – Zucchini can do it all and these enchiladas prove it! It’s much easier to roll up than you would imaging making these so fun to make. …
From ilovedesserts.net


BEEF ENCHILADA RECIPE WITH ZUCCHINI IDEAS | RECIPE IDEAS
Beef Enchilada Recipe With Zucchini. Cook beef and onion in 2 Tablespoons hot oil in a skillet over medium heat 10 minutes. Whip up our Salsa Verde Chicken Enchilada Bake in only 30 minutes or try our Skillet Seitan Enchiladas with Poblano if you want to go meatless. Drain on paper towels. Add zucchini and next 4 ingredients to beef mixture.
From superrecipe.netlify.app


BEEF ENCHILADAS {EASY DINNER} - TWO PEAS & THEIR POD
2022-02-16 Season with cumin, salt, and pepper. Stir in 1 cup of the shredded cheese and ½ cup enchilada sauce. Pour a ⅓ cup of enchilada sauce into a 9×13-inch baking dish and spread around to lightly coat the bottom of the dish. Lay a tortilla flat on a clean work surface. Fill each tortilla evenly with the beef mixture.
From twopeasandtheirpod.com


BEEF ENCHILADA ZUCCHINI BOATS | CLEAN FOOD CRUSH
2016-03-30 Heat a medium large skillet to medium high heat. Add oil and onions to the pan. Sauté until translucent or soft, about 2-3 minutes. Add the ground beef. Cook until there is no more pink in the meat, breaking up meat into small pieces. Add garlic, smoked paprika, cumin, and salt to taste. Stir to combine. In a 13×9 inch baking dish, lay ...
From cleanfoodcrush.com


BEEF ZUCCHINI ENCHILADAS | RECIPE | BEEF ZUCCHINI ENCHILADAS, …
Jul 25, 2020 - Beef zucchini enchiladas make a truly flavoursome family meal, quick to and easy to make, a delicious low-carb and gluten free main. Full recipe here..
From pinterest.com


73 BEEF ZUCCHINI ENCHILADAS IDEAS | COOKING RECIPES, RECIPES, FOOD
Jul 10, 2020 - Explore Connie A.'s board "Beef zucchini enchiladas" on Pinterest. See more ideas about cooking recipes, recipes, food.
From pinterest.com


BEEF ENCHILADA RECIPES | ALLRECIPES
1079. Simple and quick beef enchiladas. Ground beef and onion are wrapped in flour tortillas, topped with Cheddar cheese and black olives, then baked. This is also great with leftover chicken, shredded beef or turkey. Serve with a green salad or beans and rice. By Allrecipes Member.
From allrecipes.com


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