Mushroom And Zucchini Enchiladas Recipes

ZUCCHINI MUSHROOM BAKE

Steps:

• Preheat oven to 350°. Toss together first 5 ingredients; place in a shallow greased 2-qt. baking dish., Bake, covered, 30 minutes. Sprinkle with cheese; bake, uncovered, until vegetables are tender, about 10 minutes.

CHICKEN ZUCCHINI ENCHILADAS

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.

MUSHROOM, ZUCCHINI, AND BLACK BEAN ENCHILADAS

Steps:

• Preheat the oven to 400 degrees F.
• Heat the olive oil over medium-high in a large skillet and add the mushrooms and bell pepper. Sauté, stirring occasionally until mushrooms have softened and begin to brown, about 3 to 5 minutes. Add the garlic, yellow squash, zucchini squash, black beans, and green onion and continue cooking, stirring occasionally, until garlic is fragrant, about 3 minutes.
• Spread ¼ cup of enchilada sauce on the bottom of a large casserole dish. Add about ½ cup of enchilada sauce to a wide-mouth bowl. Dip a tortilla into the enchilada sauce to coat. Flip and coat the other side in sauce. Add about ¼ cup of the vegetable mixture to the center of the tortilla and roll to create an enchilada. Place in the prepared casserole dish and repeat with the remaining tortillas and filling.
• Pour the rest of the enchilada sauce over the prepared enchiladas and evenly layer the shredded cheese on top. Bake on the center rack of the preheated oven (uncovered) for 20 minutes, or until cheese has melted and enchilada sauce is bubbling. Remove from the oven and allow enchiladas to cool at least 10 minutes before serving. Serve with sliced black olives and chopped cilantro.

MUSHROOM AND ZUCCHINI ENCHILADAS

Steps:

• Heat the oil in a pan.
• Add the onions and cook until tender, about 5-7 minutes at medium-high heat.
• Add the mushrooms and cook until they release their moisture and it has evaporated, about 10-15 minutes.
• Add the zucchini and cook until just tendder, about 4-5 minutes.
• Add the garlic, cumin and oregano and cook until fragrant, about a minute.
• Remove from heat and mix in a cup of the salsa verde.
• Spread 1/4 cup of the salsa verde over the bottom of your baking dish.
• Fill the corn tortillas with filling, roll them up and place them in the baking dish with the seam on the bottom.
• Pour the remaining salsa verde over the tortillas and sprinkle on the cheese.
• Bake in a preheated 350F/180C oven until the cheese is nice and bubbling and starts to brown, about 20 minutes.

MUSHROOM ENCHILADAS

Steps:

• Preheat oven to 350 degrees F. Heat 1/4 cup oil in a skillet add mushrooms and saute them until they start to shrink, about 3 to 5 minutes. Add onion, garlic, oregano, coriander and saute for another 2 minutes. Pour mixture into a bowl and stir in cheese, mix well. Heat remaining oil in a cleaned skillet. When oil is hot dip each tortilla in turn and fry for 10 to 15 seconds on each side or until softened. Remove to paper towels to drain. Divide the stuffing evenly among the tortillas, roll them up and place in a lightly oiled baking pan. Pour the roasted vegetable sauce over all and bake for 10 minutes or until the sauce bubbles. Remove from oven, top with chopped cilantro and serve.

ZUCCHILATTAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Melt butter in a large skillet over medium heat. Mix together the zucchini, mushrooms, onion, tomatoes, salt and pepper, and add to the skillet. Cook and stir until the vegetables are soft.
• Warm the tortillas 2 to 3 minutes, until soft, in the preheated oven. Fill the warmed tortillas with zucchini mixture and Monterey Jack cheese, reserving some of both for toppings. Roll the filled tortillas and place them seam side down in the baking dish. Cover with the remaining zucchini mixture. Top with remaining cheese.
• Bake in the preheated oven 15 minutes, or until the cheese is bubbly.