Zucchini Enchiladas

12 ingredients
7 steps

Ingredients

  • 6 cups zucchini, grated
  • 1 cup green onion, chopped (5 onions)
  • 7 ounces green chilies, chopped
  • 2 teaspoons oregano
  • 1 teaspoon chili powder
  • 1 tablespoon garlic, powdered
  • 1 dash red pepper, cayenne (optional)
  • 2 cups sour cream
  • 3 cups cheddar cheese, shredded
  • 3 cups monterey jack cheese, shredded
  • 12 tortillas, flour
  • 28 ounces enchilada sauce, green chili

Directions

  1. 1
    Saute zucchini, green onions, chillies, oregano, chilli powder, garlic and red pepper (cayenne) if using for about 20-30 minutes. If you have liquid at the end of sauteing drain, I did not.
  2. 2
    Add sour cream and 1 cup each of the cheeses, mix well.
  3. 3
    Using a dish that has been sprayed with Pam pour a small amount of green chilli enchilada sauce and spread around.
  4. 4
    Fill tortillas with two heaping spoonfuls of zucchini mixture, roll and place seam side down in dish with enchilada sauce. Repeat until you run out of mixture, I made large ones and only got 10.
  5. 5
    Spread the rest of the green chilli enchilada sauce over the top of all the enchiladas.
  6. 6
    Top with the rest of the cheese.
  7. 7
    Bake in 350' oven for 45-60 minutes uncovered.

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