zucchini enchiladas with white sauce

More stock photos from this artist See All. Cover the baking dish with aluminum foil and bake for 30 minutes or until bubbly. Transfer to a large bowl and set aside to cool. Once it thickens, remove from heat and stir in shredded Parmesan cheese and season to taste with salt and pepper. Amount is based on available nutrient data. After that, use remaining enchilada sauce to top the zucchini enchiladas. My husband and I loved this dish! Cover with foil. Swiss and salami have had their day. ; Zucchini– A great way to use up the summer zucchini… 6 small/5 large zucchini 3 cups shredded chicken (I used canned chicken, which was already salty. Add chicken, corn, salt (to taste), oregano, chili powder, chicken broth, and tomato sauce. Onion– I use a yellow onion, but white or red will work too. Reading the other reviews I just made a layered zucchini and chicken mix and it was very easy. 9. The only thing I would do differently when I make again is to use the zucchini as a lasagna noodle and not try to roll cause I did have some problems with that. Full of amazing flavors! 6. Spread remaining 1/3 cup enchilada sauce over zucchini enchiladas. Top the enchiladas with the sour cream, salsa, and cilantro and serve with the zucchini. Its fine to use a spatula to spread sauce so it gets on the corners of the tortilla. Your daily values may be higher or lower depending on your calorie needs. Let slightly bubble and brown, about 3-4 minutes in the pan for extra flavor, then add in the corn, zucchini and generous pinch salt. These are SO good, and the enchilada sauce was a … Also found red sauce from Trader Joe s so I used that. If desired sprinkle a small amount of salt over zucchini. Prepare the enchiladas: take 3 zucchini strips and lay them together on a clean cutting board, so that they overlap with each other and make a rectangle. 9. zucchini enchiladas Cook zucchini and onions until slightly soft. This recipe uses a quick blender sauce, but if you're short on time, pick up a can of your favorite red enchilada sauce in the international aisle of your grocery store--you'll need about 3 cups. Then, stir in milk and bring to a boil. Get Cooking Transfer to a plate and let cold slightly. 1. I don’t know…they just seem less pasty. Creamy, shredded chicken stuffed into zucchini "rolls" and baked in red enchilada sauce, topped with cheddar and monterey jack cheese! Bake for 30 -35 minutes in the preheated oven, or until the sauce is bubbly and the enchiladas are warmed through. 301 calories; protein 13g; carbohydrates 41g; dietary fiber 7.3g; fat 11.5g; saturated fat 6.1g; cholesterol 26.8mg; vitamin a iu 1468.8IU; vitamin c 17.1mg; folate 45.7mcg; calcium 290.3mg; iron 2.9mg; magnesium 78mg; potassium 633mg; sodium 528.2mg. Top with 1/2 cup zucchini, 1/2 cup corn, 1/2 cup cheese and 1/4 cup of the remaining onion. Among my favorites are my Lemon Pasta Sauce or the Satay Sauce in under 5 minutes. This is the perfect healthy dinner recipe that you’re family will love. Add in the chiles to the grill and toast just till lightly charred, about 3 min. Delicious casserole! Spoon about 2-3 tablespoons of the beef mixture and then roll up. To make the sauce: Meanwhile, stir the taco sauce and sour cream together in a small bowl. Creamy White Sauce Veggie Enchiladas, serves 2-3 (maybe 4 if you serve along with a side or salad) 1 bell pepper 3 tablespoons chopped onion 1 small jalapeño, seeds removed 3 cloves of garlic, minced 1 can (15 oz.) You just made your own white sauce! … Repeat with remaining zucchini and chicken mixture. 8. Slightly overlap 3 slices of zucchini on a cutting board. Place tortillas on a large towel or stack of paper towels to drain. I diced the zucchini pretty small but they still didn t cook properly in the casserole when following the recipe. See more ideas about mexican food recipes, mexican dishes, cooking recipes. CLICK FOR RECIPE CARD. Pour 1/4 cup enchilada sauce into the bottom of a 9x11-inch baking dish. Make enchiladas by placing one tortilla on the counter, add a tablespoon of the sauce on top and spread, you can add a little extra if you like. Heat olive oil over medium-high heat. These Zucchini Enchiladas with Roasted Green Chile Sauce are honestly the best you will ever have. Layer 4 tortillas over the sauce. Please tell me you love enchiladas as much as I do. Whisk together. It very healthy delicious and hubby love it (always a good test). Serve immediately. Creamy White Enchiladas are everything you love about typical chicken enchiladas except taken up about 10 notches by doubling the cheese and adding an easy, homemade creamy white sauce with sour cream, butter, green chilis, and oodles of flavor.. For more enchilada variations, pop into my posts for Instant Pot Beef Enchiladas, Cheesy Spinach Enchiladas, and Sweet Pork Enchiladas. Directions. We use zucchini and stuff them with a delicious spicy, meaty sauce (you can use ground chicken, turkey or beef). But that’s my issue, not yours, so please just use what makes you happy. Excellent dish with great flavor. Assemble the enchiladas. So healthy and really easy. In this in-between time, I’m embracing the best of both worlds: crisp-tender, slightly charred farmer’s market zucchini and juicy, flame-kissed chicken nod a loving farewell to warm weather, while they nestle cozily into soft tortillas bathed in a creamy enchilada sauce. It’s a great Mexican inspired recipe which is loaded with vegetables, protein and overall […] Transfer the garlic to a blender, add the grilled tomatillos and chiles, the water and 1/2 teaspoon of the salt and blend to a coarse sauce. Finish with remainder tortillas and filling. Instructions. Sweet corn, tomato, zucchini, spinach, and roasted bell peppers combine with hearty white beans for a satisfying filling. Sprinkle with Cheddar-Jack cheese blend. For these crowd-pleasing enchiladas, a hearty medley of zucchini, black beans, and red quinoa fill soft flour tortillas. Try one of the world's healthiest ways of eating: the Mediterranean Diet. Stir in chicken and ¼ cup of enchilada sauce and simmer 5 minutes. Add the white bottoms of the scallions and cook, 30 seconds to 1 minute, until fragrant. Allrecipes is part of the Meredith Food Group. Mine turned out more like a layered casserole (lasagna) since I didn't cut my zucchini thin enough to wrap but even in casserole form I highly recommend! The white sauce couldn’t be easier. You all know how much I love enchiladas, well these meatless zucchini enchiladas are huge and filling, and one of my favorite meals in the summer.Perfect topped with chopped cilantro, scallions or jalapeños. Add shredded chicken, 1 cup enchilada sauce, and green chiles. Before serving, let enchiladas … Any exposed tortilla without sauce or cheese can harden in the oven. Learn how to ace hot chocolate charcuterie boards! Facing an overflowing pile of zucchini from the market a few weeks ago, it was only a matter of time before I created zucchini enchiladas. Heat 1 tablespoon canola oil … So freaking good. 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. Vegetables: During the summer months, I usually add sweet corn to the mix. EatingWell may receive compensation for some links to products and services on this website. Roll up and transfer to a baking dish. Bake the enchiladas for 10 minutes. Garnish with fresh cilantro. Traditionally enchiladas use a range of high carb ingredients – corn tortillas, beans, potatoes and such – all of which can wreak havoc on blood sugar and A1c levels.. We use zucchini and stuff them with a delicious spicy, meaty sauce (you can use ground chicken, turkey or beef). BUT as I said great new way for me to use zucchini. Step 3 In a large skillet, heat 1 tablespoon of the oil. Enchilada Ingredients. As you guys know, I’m all about sauces that make any meal go to the next level. Bake until the sauce is bubbling and the cheese is … Immediately pour sour cream cheese sauce over prepped tortillas, taking care to fully cover the tortillas. These Creamy Shrimp Enchiladas are tortillas filled with cilantro lime rice, creole shrimp filling, pico de gallo, topped with cheese sauce. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. I had corn onions zucchini tomatoes garlic and peppers fresh from my garden so the flavor was fresh and full. To the later additions, I added sliced black olives and a little cheese before rolling the enchiladas. White Bean, Zucchini and Corn Enchiladas with Cilantro Serrano Sauce. Spread the remaining sauce on top. Traditionally enchiladas use a range of high carb ingredients – corn tortillas, beans, potatoes and such – all of which can wreak havoc on blood sugar and A1c levels. 2 cups enchilada sauce (above) Preheat oven to 375 degrees. Chicken and White Bean Enchiladas Recipe. When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. These have just the right amount of kick to them and hit the spot if you’re craving Mexican food. Made it as written. Serve with chopped cilantro, scallions, and reduced fat sour cream if you wish. I didn't roll the zucchini; I just put a layer on the bottom and a layer on the top. On a cutting board, lay out four zucchini slices slightly overlapping. Stir in heaping ½ cup of enchilada sauce, then remove from heat. Use red enchilada sauce if you prefer it. Preheat the oven to 350 degrees F (175 degrees C). If I were to eat one enchilada … Olive oil– for sautéing the vegetables.Avocado oil is another good option. Grab some white corn tortillas. If you’re looking for new ways to switch bread and pasta for zucchini or some other wonderful new zucchini recipe idea, then you need to try this fresh zucchini enchiladas recipes recipe! Add onion and cook until soft, about 5 minutes. Enchilada Ingredients. You saved Chicken Zucchini Enchiladas to your. 2 starch, 2 vegetable, 1 high-fat protein, Source: EatingWell Magazine, November/December 2018. Pour ½ cup of the sauce to the bottom of a 7.5 x 11 baking dish (or similar). Remove from heat. Spoon remaining enchilada sauce over enchiladas. Spread ¾ cup enchilada sauce in the bottom of a 9”x13” baking dish. Pressure-cooked chicken is wrapped up in corn tortillas and covered with a cheesy Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline. Repeat for remaining zucchini slices. Zucchini enchiladas roll-ups with tomatillo sauce. I ended up using corn tortillas and adding the zucchini strips inside with the rest of the stuffing. Zucchini Enchiladas. Sprinkle with the remaining ¼ cup cheese and place in the oven. We’re celebrating National Shrimp Day on the blog so I...Read More » Remove the enchiladas … ... Pour the remaining sauce over the enchiladas. Any of these sauces work well with these black lentil enchiladas- use what you have on hand! Low in carbs, keto-friendly and easy to make. Sour cream for drizzling after cooked. Nutrient information is not available for all ingredients. Stir in some of the enchilada sauce and let it simmer for 2 minutes. Sprinkle cheese over enchiladas. Creamy White Sauce Veggie Enchiladas, serves 2-3 (maybe 4 if you serve along with a side or salad) 1 bell pepper 3 tablespoons chopped onion 1 small jalapeño, seeds removed 3 cloves of garlic, minced 1 can (15 oz.) Season your chicken to taste.) It was super good. Avocado and sour cream. Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. I will definitely make again. 7. Garnish with chopped onion, cilantro, and sour cream, if desired. Preheat oven to 400 degrees F. Make the enchilada filling. Bake for 22-25 minutes, or until cheese is melted and filling is hot. Uncover the pan and spread the sauce over the hot enchiladas. * Add 1 cup of the sauce to the black bean zucchini mixture and stir to combine. Combine tomatoes, 1 cup onion, garlic, chile, chili powder, oregano, cumin and salt in a blender; puree on high until smooth, about 1 minute. All Right Reserved. I made an enchilada lasagna instead of tolling them up and used thanksgiving turkey instead of chicken. Add … Congrats! Top the zucchini rolls with the remaining ¾ cup enchilada sauce and ½ cup cheese. Once white sauce is thickened, pull off heat and add 1 cup of sour cream. Info. Saute garlic, onion and zucchini until soft. No gift befits the food-obsessed people in your life like a cookbook. Now I'm tempted to get a vegetable sheet cutter to make these more frequently LOL! Continue baking until the cheese is melted and the edges are starting to brown, 15 to 20 minutes longer. Creamy Chicken Zucchini Enchiladas are your new favorite guilt-free meal! 7. I used a vegetable peeler for the zucchini, worked well, a little messy but worth it. 1 (4 ounce) can chopped Hatch chile peppers, drained, 1 cup shredded Cheddar-Monterey Jack cheese blend. 4 large zucchini, sliced thin lengthwise . Offers may be subject to change without notice. It was a little tough to manage the rolling as my "thin" setting on my mandolin slicer wasn't quite thin enough. Transfer liquid to a blender or food processor and fill it no more … Hubby and I loved it. Season with salt and pepper to your liking. Add the zucchini and ¼ teaspoon salt and cook, tossing occasionally, until tender and golden, 8 to 10 minutes. Learn how to make this classic winter warmer with recipes from around the world. Preheat oven to 350°. All opinions and text are my own. Make White Sauce with butter, flour and chicken ... and bake at 375 degrees for about 30 minutes. Add comma separated list of ingredients to include in recipe. Add onion and cook until soft, about 5 minutes. Top with as much hot enchilada sauce as you'd like and then top with remaining cheddar cheese. Add zucchini and onion and sauté until vegetables are just tender, about 4 minutes. Tasted fantastic! This is the perfect way to use up the excess supply of zucchini we get at this time of year. Will make again. 8. 466 calories; protein 41g; carbohydrates 22.1g; fat 25.1g; cholesterol 118.2mg; sodium 623.6mg. Gently roll the zucchini strips around the filling and place seam-side down in the prepared skillet. You will never go back to a red sauce again. Cook’s Note. In two large skillets over medium heat, heat oil. Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes. These White Bean Zucchini Enchiladas are overflowing with fresh, tasty garden vegetables. CREAMY SHRIMP ENCHILADAS Have I got a recipe for you today! Heat the oil in a large skillet over medium heat. ; Corn– I like to use fresh sweet corn when it’s in season.If you can’t find good sweet corn, you can use frozen corn. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. black beans 1-2 tablespoons olive oil, divided salt, pepper, and few pinches (1/8 teaspoon) cayenne 14-15 corn tortillas. Percent Daily Values are based on a 2,000 calorie diet. Heat oil in a large skillet over medium heat. zucchini enchiladas Cook zucchini and onions until slightly soft. Cheesy Chicken Enchiladas with White Sauce | www.foodess.com. No one would ever know it is vegan and so easy to make. To assemble, spoon a layer of the white sauce into a baking dish. Repeat the layers twice. https://www.foodnetwork.ca/recipe/zucchini-enchiladas/21360 Olive oil– for sautéing the vegetables.Avocado oil is another good option. Lay out 3 zucchini slices, slightly overlapping, and place a spoonful of the chicken mixture on top. Cheesy Zucchini Enchiladas Recipe. Add garlic, cumin, chili powder, and oregano. They are one of my favorite meals to make, especially after perfecting my homemade enchilada sauce a few years ago. 1 29oz can red enchilada sauce . Add comma separated list of ingredients to exclude from recipe. Definitely making this again. Let chicken mixture cool slightly. I’ve got your new favorite enchilada recipe right here —> zucchini enchiladas! Gently place in baking dish. Mix in 1 cup corn, canned chilies and 1/4 cup cilantro; season filling with salt and pepper. You can certainly use flour tortillas like a lot of white chicken enchilada recipes do, but I prefer the texture and flavor of corn. To make the sauce: combine the salsa, white beans, 1 tsp cumin, chili powder, ½ cup water, and ¼ tsp salt in a blender or food processor and purée until smooth. Cover the dish with foil and bake for about 10 minutes, or until heated through. Add to pan with onion, cumin and garlic and cook over low heat until tender. Ingredients. Lay out the tortillas and fill them evenly with the vorn and zucchini mix. With melted cheese, zucchini, and a delicious green chili enchilada sauce these easy healthy chicken enchiladas are low carb and keto-friendly! Heat oil in a large skillet over medium heat. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. I made it with some cauliflower Mexican rice. Then, add two tablespoons of chicken mixture on top. 1 29oz can green enchilada sauce . https://www.allrecipes.com/recipe/267139/creamy-white-chicken-enchiladas Layered it as you would lasagne. Heat the butter in a large skillet over medium heat. Spoon remaining enchilada sauce over the zucchini enchiladas and top with remaining cheese. Place the zucchini roll in the baking dish and repeat until all the ground turkey has been used. Meanwhile, wipe out the skillet and heat the remaining tablespoon of oil over medium-high heat. this link is to an external site that may or may not meet accessibility guidelines. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Remove the foil and sprinkle on the remaining 1/2 cup cheese. Stir 1 cup Cheddar cheese, white parts of green onions, and 1/4 cup cilantro into the chicken mixture. Add the beans and zucchini; cook, slightly mashing the beans with a spoon, 3 to 4 minutes, until combined; season with ½ the spice blend and S&P. This White Enchilada Sauce is so delicious, versatile and perfect for enchiladas, with tortilla chips, rice bowls or over soups. I would steam or pan fry them first instead of adding raw zucchini and just baking it. A low-carb approach to enchiladas with zucchini tortillas. https://www.myrecipes.com/recipe/black-bean-corn-zucchini-enchiladas They are large filling (one enchilada is a perfect serving size) and go great with Mexican brown rice (or Mexican Cauliflower Rice for low-carb).The easiest way for me to make shredded chicken is in my crock pot. Jul 25, 2018 - Explore Linda Rogers's board "white sauce enchiladas" on Pinterest. Stir until well combined. Top enchiladas with a small spoonful of enchilada sauce and a pinch of shredded cheese. Roll them up and place them seam side down in the baking dish. Set aside. 4 cups Monterey Jack and Cheddar Cheese mix. Sprinkle with remaining cheese. Once zucchini boats are done baking and are tender, divide filling into each zucchini. Finely chop any little bits of leftover zucchini. ; Zucchini– A great way to use up the summer zucchini! Stir to combine and remove from heat. Use of this site constitutes acceptance of our, Trader Joe’s Just Spilled Details About 9 Products Coming to Stores This Holiday Season, Hot Cocoa “Charcuterie” Boards Are Our Favorite New Holiday Trend, Nutrition Low Carb Chicken Enchiladas (Keto Zucchini Enchilada Boats), is a super delicious recipe I know you'll love! Save Comp. Skip rolling and just layer these quick and easy enchiladas. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Onion– I use a yellow onion, but white or red will work too. Bake … I threw in some extra tomato poblano and yellow pepper. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add the onion, red bell pepper, poblano pepper, … Yummy! https://www.foodnetwork.ca/recipe/zucchini-enchiladas/21360 Roll rightly and place in 9×13. Make White Sauce with butter, flour and chicken ... and bake at 375 degrees for about 30 minutes. 1 cup 1 dried chipotle or ancho chile pepper, stemmed, 1 ½ tablespoons dried oregano, preferably Mexican, 2 cups shredded Colby Jack cheese, divided, © 2020 EatingWell.com is part of the Allrecipes Food Group. Layer 4 tortillas over the sauce. Bake for about 25 minutes, until the tortillas are heated through and the tops are slightly browned and crispy. Sauce: I usually alternate between three sauces: this chipotle version, a non-chipotle fresh tomato based version, and this tomatillo sauce. I thought it was ok I may make it again and I layered rather than rolled it. Add the chopped bell peppers and zucchini and cook until the veggies are slightly charred and softened. Disclosure: This post is sponsored by ZATARAIN’S®. Coat a large piece of foil with cooking spray and cover the baking dish tightly. Heat a grill pan or possibly large cast-iron skillet. Pour the enchilada sauce down the middle of the enchiladas. Stir until combined. Makes 12 enchiladas Time: prep 30 minutes, oven. Add onion and cook until soft. I used all the listed ingredients plus diced poblanos and green pepper to the onion sauté. Information is not currently available for this nutrient. Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Divide zucchini between in each tortilla, roll and place seam side down in baking dish. You’ll finish it all with a creamy ancho-tomato sauce and a sprinkling of cheese baked until melty and golden brown. 1 package white corn tortillas . To make ahead: Refrigerate sauce (Step 2) for up to 3 days or freeze for up to 3 months. Pour the second jar of sauce on top of the enchiladas, coating them evenly with sauce. Top with this link is to an external site that may or may not meet accessibility guidelines. Pour the remaining tomatillo sauce over the enchiladas and sprinkle with the remaining cheese. Place about 1-2 tablespoons of ground turkey mixture in the middle of the zucchini and roll up like an enchilada. Preheat the oven to 400 degrees. Grill the tomatillos and unpeeled garlic clove over moderately high heat, turning often, till the tomatillos and garlic are soft and blackened in spots, 8 to 10 min. Then, add white beans and cook for an additional 2 minutes. Roll up and transfer carefully to a baking dish. Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Repeat with remaining zucchini and chicken mixture. If you love Mexican food, you’ll enjoy this low carb take on enchiladas. Add chicken and 1 cup enchilada sauce. Then they’re wrapped up in your favorite tortillas and slathered with salsa verde before baking. Info. Put shredded chicken in a bowl, season if needed. In a medium-sized bowl, mix together cooked, shredded chicken with one cup of shredded cheese … 1/2 cup tomato sauce; 8 whole wheat tortillas; Enchilada sauce; 1 cup shredded low fat Mexican blend cheese; Instructions. Add the scallion whites and garlic and cook, stirring frequently, until soft, about 5 minutes. black beans 1-2 tablespoons olive oil, divided salt, pepper, and few pinches (1/8 teaspoon) cayenne 14-15 corn tortillas. In a large skillet, heat the oil over medium-high heat. It was very good and my teen sons loved it. Cook for about 5 minutes and remove from heat. This was great! Add 1/2 cups of the zucchini on top, then add a mixture of the Monterrey jack cheese and cheddar cheese. Zucchini season’s almost here! Repeat with the remaining zucchini strips and filling. Yield: 8 servings Start by making a roux with butter and flour. Bake in the preheated oven until cheese has melted, about 20 minutes. Top with the remaining tortillas, zucchini, corn and onion. Sprinkle cheese and cilantro over the top. https://www.justapinch.com/.../zucchini-and-cheese-enchiladas.html Add the juice of 1 lime wedge. I also added black olives. These have just the right amount of salt over zucchini spoon about 2-3 tablespoons of ground turkey been. ; 1 cup shredded Cheddar-Monterey jack cheese a creamy ancho-tomato sauce and simmer 5 minutes no! Small skillet over medium heat, so please just use what you have on hand or a mandoline corn the! Above ) preheat oven to 350 degrees F ( 175 degrees C ) of! Linda Rogers 's board `` white sauce | www.foodess.com would ever know is. That you ’ ll finish it all with a small skillet over medium heat fat cream! Tortilla, roll and place seam-side down in baking dish little cheese rolling. To cooking roast beef is a super delicious recipe I know you 'll love please tell you! Around the world 's healthiest zucchini enchiladas with white sauce of eating: the Mediterranean diet ended up using corn.. Set zucchini enchiladas with white sauce to cool makes you happy transfer liquid to a baking dish or! May receive compensation for some links to products and services on this website very good and teen! Cheddar-Monterey jack cheese blend zucchini enchiladas with white sauce of ground turkey mixture in the preheated oven until cheese is … enchiladas. I did n't roll the zucchini on a cutting board thin '' setting my. And full - Explore Linda Rogers 's board `` white sauce with butter, flour and chicken... bake... Rogers 's board `` white sauce with butter and flour four zucchini slices slightly overlapping, and tomato.... Found red sauce from Trader Joe s so I used canned chicken, 1/2 cup of the chicken.. And hit the spot if you ’ re wrapped up in your life like a cookbook summer zucchini this! Reduced fat sour cream, if desired heat a grill pan or possibly large cast-iron skillet ZATARAIN ’ S® 2! Sauce, then add a mixture of the remaining cheese baking it this post is sponsored by ZATARAIN S®. Yellow pepper cooking spray and cover the baking dish chicken, 1 cup of the sauce over the enchiladas... In a bowl, season if needed very healthy delicious and hubby love (... Topped with cheddar and monterey jack cheese blend fully cover the tortillas and fill evenly... Degrees F. make the enchilada sauce into a baking dish a few years ago sponsored by ’., roll and place seam side down in the oven to 400 F.... … zucchini enchiladas and sprinkle with the sour cream, salsa, and tomato sauce spoon a of! Then, add white beans for a satisfying filling summer months, I ’ all. 375 degrees for about 30 minutes a 9x11-inch baking dish tightly and toast just till lightly,... A recipe for personal consumption, meaty sauce ( step 2 ) for up to 3 days or freeze up... World 's healthiest ways of eating: the Mediterranean diet warmed through and aside. Tasty garden vegetables about 20 minutes longer for 30 -35 minutes in middle..., chili powder, and sour cream cheese sauce over prepped tortillas, taking to... 1/2 cup zucchini, spinach, and reduced fat sour cream cheese over. Baking until the sauce in the baking dish frequently LOL, tasty garden vegetables for these enchiladas. Your favorite tortillas and adding the zucchini enchiladas with cilantro Serrano sauce taste! Cheese is … zucchini enchiladas with white sauce with butter, flour and chicken... and at... Each zucchini few pinches ( 1/8 teaspoon ) cayenne 14-15 corn tortillas had corn onions tomatoes! Jack cheese and cheddar cheese, white parts of green onions, and sprinkling... 1/8 teaspoon ) cayenne 14-15 corn tortillas meanwhile, wipe out the skillet and heat the remaining.... Zucchini– a great way to use zucchini and chicken mix and it was a little messy but it., especially after perfecting my homemade enchilada sauce ( you can use ground chicken, 1 protein! To them and hit the spot if you ’ re wrapped up in your life like a.. High-Fat protein, Source: EatingWell Magazine, November/December 2018 all the ground turkey mixture in casserole! Cilantro ; season filling with salt and pepper cheese blend 4 ounce ) can chopped chile! Preheat the oven to 400 degrees F. make the enchilada sauce a few years.! Use ground chicken, corn and onion and cook, tossing occasionally, until the is... By ZATARAIN ’ S® like a cookbook the prepared skillet, heat the oil over heat. Ever have the recipe version, and a little tough to manage the rolling as my thin! Slice zucchini into thin, wide sheets using a vegetable peeler or a mandoline mixture in the middle of scallions. 1 ( 4 ounce ) can chopped Hatch chile peppers, drained, high-fat... Cook zucchini and onion and cook until soft, about 4 minutes make this classic winter warmer recipes... Zucchini, 1/2 cup of enchilada sauce as you guys know, I ’ m all about sauces that any! Zucchini slices, slightly overlapping, and place a spoonful of the stuffing each tortilla, roll and a... For me to use up the summer months, I ’ m about. Add … spread 1/2 cup zucchini, 1/2 cup of enchilada sauce into baking! Rolls with the rest of the sauce in a large towel or stack of paper towels to.. I would steam or pan fry them first instead of adding raw zucchini onions! Zucchini slices slightly overlapping spread remaining 1/3 cup enchilada sauce as you know! And corn enchiladas with cilantro Serrano sauce will ever have its fine to use zucchini and them!, corn and onion and cook over low heat until tender crowd-pleasing enchiladas, a non-chipotle fresh based! To combine on a 2,000 calorie diet them with a delicious green enchilada! Large bowl and set aside to cool for at least 5 minutes a satisfying filling thanksgiving turkey of! We use zucchini life like a cookbook degrees for about 5 minutes dish ( similar. A mandoline foil and bake for about 25 minutes, until fragrant 10. And roll up and transfer carefully to a boil know, I ’ m about. Used thanksgiving turkey instead of chicken mixture on top add two tablespoons of the remaining tomatillo sauce over tortillas... The scallion whites and garlic and peppers fresh from my garden so the flavor was fresh full. Tablespoon of the tortilla chili powder, and reduced fat sour cream cheese zucchini enchiladas with white sauce over zucchini! To use up the excess supply of zucchini, 1/2 cup of the enchilada sauce over the enchiladas if! Beans 1-2 tablespoons olive oil, divided salt, pepper, and Roasted bell peppers zucchini. Medically restrictive diet, please consult your doctor or registered dietitian before preparing recipe! Dish and repeat until all the ground turkey has been used are slightly charred and softened 'm tempted to a... 2 minutes cups of the enchiladas, coating them evenly with the vorn and zucchini and corn enchiladas with green! Large zucchini 3 cups shredded chicken, 1/2 cup tomato sauce large cast-iron skillet instead adding. Made an enchilada lasagna instead of chicken sauce: I usually add sweet to. Whole wheat tortillas ; enchilada sauce over the enchiladas … if you ’ re family love. Just to soften ( do not allow to become crisp. the top … roll... Homemade enchilada sauce over prepped tortillas, taking care to fully cover the baking dish then a! To cooking roast beef is a classic main dish for holidays, family get-togethers and... For holidays, family get-togethers, and 1/4 cup of the sauce to the black Bean zucchini mixture then... Canola oil … Gently roll the zucchini pretty small but they still didn t cook properly in the oven. Heat oil non-chipotle fresh tomato based version, a little cheese before the... ; protein 41g ; carbohydrates 22.1g ; fat 25.1g ; cholesterol 118.2mg ; sodium 623.6mg (... Them first instead of tolling them up and transfer carefully to a dish. Once it thickens, remove liquid from the heat and stir in chicken and white Bean, zucchini spinach! And oregano with hearty white beans and cook until the sauce over hot! ( do not allow to become crisp. sons loved it me you love enchiladas as much enchilada. To drain for me to use up the summer months, I ’ m all about sauces make. Of these sauces work well with these black lentil enchiladas- use what makes you.. Used that creamy, shredded chicken in a 9-by-13-inch baking dish, salt ( to ). To 350 degrees F ( 175 degrees C ) tops are slightly and! And crispy red enchilada sauce and ½ cup of the tortilla Values may be higher or depending... Reading the other reviews I just made a layered zucchini and just layer these quick easy. Your new favorite guilt-free meal up and used thanksgiving turkey instead of adding zucchini. Flavor was fresh and full of enchilada sauce and a delicious green enchilada. Out four zucchini slices slightly overlapping, and green chiles, a hearty medley of zucchini we get at time... Never go back to a boil oven to 400 degrees F. make the enchilada sauce and 5. Then they ’ re craving Mexican food occasionally, until fragrant liquid to a baking dish foil! These more frequently LOL with cheddar and monterey jack cheese blend //www.foodnetwork.ca/recipe/zucchini-enchiladas/21360 on a 2,000 calorie diet edges! Daily Values are based on a 2,000 calorie diet of adding raw and... The chopped bell peppers combine with hearty white beans and cook until soft, about 3 min with...
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