ZUCCHINI ENCHILADAS
I love this enchilada recipe because it helps me serve a healthy but tasty meal to my family. When my garden is bursting with zucchini, I turn to this dinner to make the most of it. My family loves the freshness of this tasty classic. -Angela Leinenbach, Mechanicsville, Virginia
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 12 servings.
Number Of Ingredients 21
Steps:
- In a large saucepan, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened. Discard bay leaf., Preheat oven to 350°. Place 1/3 cup zucchini down the center of each tortilla; top with 2 tablespoons cheese and 2 teaspoons olives. Roll up and place seam side down in two 13x9-in. baking dishes coated with cooking spray. Pour sauce over the top; sprinkle with remaining cheese., Bake, uncovered, 30-35 minutes or until heated through. Sprinkle with cilantro. Serve with sour cream if desired.
Nutrition Facts : Calories 326 calories, Fat 13g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 846mg sodium, Carbohydrate 42g carbohydrate (10g sugars, Fiber 7g fiber), Protein 16g protein. Diabetic Exchanges
EASY ENCHILADAS (BEEF OR CHICKEN)
These easy enchiladas are my husband's favorite recipe of mine. Because of the many different options, it is very versatile.
Provided by IBShirley
Categories Chicken
Time 45m
Yield 12 enchiladas, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- If using chicken, boil chicken in water.
- Then rinse and shred with fork.
- Add onion and garlic.
- If using ground beef, brown with onion and garlic, drain.
- Add next 7 ingredients (worcestershire sauce through black pepper).
- In another skillet, heat oil.
- Add tortillas, one at a time, for 10 seconds on each side.
- Drain on paper towel.
- In 10x13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
- Fill each tortilla with a spoonful of meat mixture.
- Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired.
- Roll tortilla and place seam side down in pan.
- Continue with remaining tortillas.
- Pour remaining enchilada sauce over tortillas and top with cheese (additional olives may be added if desired).
- At this time, pan may be refrigerated for several hours or overnight.
- Bake in 350 degree oven for 20 minutes (30 minutes if refrigerated).
- Top with sour cream.
- Enjoy!
CHICKEN ZUCCHINI ENCHILADAS
A low-carb approach to enchiladas with zucchini tortillas.
Provided by bd.weld
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, chili powder, and oregano. Stir until combined. Add shredded chicken, 1 cup enchilada sauce, and green chiles. Stir until well combined.
- Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. Lay out 3 zucchini slices, slightly overlapping, and place a spoonful of the chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.
- Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Sprinkle with Cheddar-Jack cheese blend.
- Bake in the preheated oven until cheese has melted, about 20 minutes. Garnish with fresh cilantro.
Nutrition Facts : Calories 466 calories, Carbohydrate 22.1 g, Cholesterol 118.2 mg, Fat 25.1 g, Fiber 6.4 g, Protein 41 g, SaturatedFat 11.6 g, Sodium 623.6 mg, Sugar 7.8 g
ZUCCHINI "ENCHILADAS" RECIPE BY TASTY
Here's what you need: olive oil, yellow onion, garlic, black beans, corn, enchilada sauce, lime, salt, cumin, chili powder, zucchinis, shredded cheddar cheese, sour cream, fresh cilantro
Provided by Alix Traeger
Categories Lunch
Time 30m
Yield 5 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F (190°C).
- In a pan over medium heat, add the oil and the onions and cook until the onions are translucent.
- Add the garlic and stir to combine.
- Add the black beans, corn, 1 cup (290 g) of enchilada sauce, lime juice, salt, cumin, and chili powder, and stir until combined. Cook until just simmering. Set aside.
- Cut off the end of each zucchini then using a vegetable peeler, peel each zucchini into wide strips.
- Place 4-5 zucchini strips on a plate and spoon a large spoonful of filling at the bottom of the strips.
- Fold the ends of the zucchini over the filling and continue to roll, tightly.
- Transfer the zucchini rolls to a baking dish.
- Spoon over the remaining enchilada sauce and top with cheese.
- Bake for 15-20 minutes or until cheese is melted.
- Serve with sour cream and cilantro.
- Enjoy!
Nutrition Facts : Calories 255 calories, Carbohydrate 32 grams, Fat 10 grams, Fiber 9 grams, Protein 11 grams, Sugar 9 grams
CHEESY ZUCCHINI AND CHICKEN "ENCHILADAS"
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
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
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- Brown the ground beef with the onion in a skillet over medium high heat. When it is done (no longer pink) drain any excess fat or liquid well.
- In a 2 qt casserole dish, spread a layer of the meat mixture (1/3 mixture) on the bottom. Then add a sprinkle of cheese (about 1/3 of the cheese), and then cover with thinly sliced zucchini (1/2 zucchini.) Repeat a second time and then spread the remaining meat mixture on the top and cover with the remaining cheese.
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- Heat oil in a large, nonstick skillet. Add the 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 the cooked meat to a bowl.
- Return the pan to medium heat, and add the 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.
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5/5 (5)Total Time 1 hrCategory Main CourseCalories 105 per serving
- In a large skillet, heat the oil over medium-high heat. Add the onion, red bell pepper, poblano pepper, chili powder, cumin, and salt. Cook, stirring frequently, until the vegetables have softened and are beginning to brown, about 6 minutes, reducing the heat if the vegetables begin to burn. Transfer to a large mixing bowl. Add the chicken, corn, 1/4 cup cheese, Greek yogurt, and 1/3 cup enchilada sauce. Stir to combine. Set aside.
- With a vegetable peeler or mandoline slicer, slice the zucchini lengthwise into thin strips that are about 1/8 inch thick. You want the zucchini to be thin enough to roll easily, but not so thin that it tears. Test the first few slices to make sure you are happy with how they are coming out. Discard any uneven and broken pieces. You will have about 48 slices total.
- Spread 1/4 cup of the remaining enchilada sauce on the bottom of the dish. On a large clean work surface, arrange 3 strips of the zucchini next to each other, overlapping the edges by about 1/4 inch (what you are doing here is making 1 big faux tortilla). Place a heaping 2 tablespoons of the chicken filling across the middle of the zucchini strips.
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4.8/5 (4)Calories 443 per serving
- Preheat oven to 425 degrees F. Heat oil in a large skillet over medium-high heat. Add onion, poblano and salt. Cook, stirring frequently, until the vegetables have softened and are beginning to brown, about 6 minutes. Reduce heat to medium if vegetables start to burn. Transfer to a large bowl. Add chicken, 1/2 cup cheese and 1/2 cup enchilada sauce. Stir to combine; set aside.
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