Cheesy Zucchini Enchiladas Recipes

ZUCCHINI ENCHILADAS

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.

ZUCCHINI ENCHILADAS

Steps:

• Preheat oven to 350 degrees. Spray a 13 x 9 baking dish with cooking spray.
• Prepare the zucchini.
• If you have a kitchen aid stand mixer and the super veggie tool, use that to make your "tortillas".
• Otherwise, use a vegetable slicer to slice long thin strips of zucchini. Sprinkle zucchini with salt and allow to drain on paper towels for 15 minutes.
• Meanwhile, spray a large skillet with oil and add onion and jalapeno. Cook for 5 to 6 minutes, add garlic and cook one more minute.
• Transfer vegetables to a bowl and stir in chicken.
• Add sour cream and 1/2 cup of the cheese and stir to combine.
• To fill the enchiladas, place four strips of zucchini lengthwise so that they overlap. Add chicken mixture on top, Roll up from one side and carefully transfer to the baking dish.
• Top with enchilada sauce, and sprinkle with remaining cheese.
• Bake for 20 minutes, until the cheese is melted and the dish is heated through.

CHEESY ZUCCHINI ENCHILADAS RECIPE

Steps:

• In a medium saucepan, spray oil and sauté garlic.
• Add chipotle chili, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil.
• Reduce the heat to low and simmer for 5 to 10 minutes. Set aside until ready to use.
• Spray a baking dish with nonstick spray. Preheat oven to 400 degrees F.
• 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 to 5 minutes.
• Remove from heat and add 1/2 cup cheese; mix well.
• Divide zucchini between in each tortilla, roll and place seam side down in baking dish.
• Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, for about 20 minutes.
• Serve with chopped cilantro, scallions, and reduced fat sour cream if you wish.

LOW-CARB ZUCCHINI ENCHILADAS

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.

ZUCCHINI ENCHILADAS

Steps:

• Preheat oven to 400 degrees. Lightly spray 9x13 glass dish with non stick cooking spray and set aside.
• Slice all zucchinis lengthwise and scoop out seeds to create a valley in each half zucchinis. Place into prepared baking dish and sprinkle with salt and pepper. Bake for 30 minutes.
• Meanwhile, make the enchilada sauce. Pour oil into small saucepan and heat over medium heat. Sprinkle in flour and whisk. Cook down 1 minute before whisking in chicken stock. Pour in liquid and whisk to remove lumps. Stir in seasonings and simmer 5 minutes. Reduce heat to low.
• For the filling, stir 1 1/2 cups grated cheddar cheese together with cream cheese, chicken, cumin, salt and pepper and chicken stock until moist and all ingredients are equally distributed.
• Once zucchini boats are done baking and are tender, divide filling into each zucchini. Top with as much hot enchilada sauce as you'd like and then top with remaining cheddar cheese. Bake another 10 minutes until warmed through and broil the last 2 minutes to brown the tops. Remove from the oven, cool 5 minutes and serve.

CHEESY ZUCCHINI AND CHICKEN "ENCHILADAS"

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.

SHEET PAN CHEESY POBLANO CORN ENCHILADAS

Steps:

• 1. Preheat the oven to 425° F.2. Arrange the corn, poblano, zucchini, onions, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 15-25 minutes, until the vegetables have a light char. 3. Remove the corn kernels from the cob, de-seed the poblano pepper and cut into slices, and chop the onions and garlic. Add everything back to the baking sheet and toss with 1 cup salsa verde, the chipotle, paprika, honey, half the cheese, the cilantro, and basil. 4. Pour 1 cup of the salsa verde onto the bottom of a 9x13 inch baking dish. Spoon the vegetable filling down the center of each tortilla, tuck, and roll. Place the tortillas, seam side down, into the baking dish. Pour the remaining salsa verde over top of the enchiladas. Top with the remaining cheese. Bake for 10-15 minutes, until the cheese has melted. Top as desired and enjoy warm!