Cheesy Zucchini Enchiladas

 

I've made this recipe twice with (/for) Dave, and it's pretty easy, and deliciously cheesy. The original recipe is supposedly a "Weight Watcher's" recipe, but just add some extra cheese and non-low-carb tortillas, and you're golden.


Ingredients:

• cooking spray
• 1 tsp olive oil
• 2 cloves garlic, crushed
• 2 medium scallions, chopped
• 1/4 cup cilantro, chopped
• 2 medium zucchinis, grated
• kosher salt and fresh ground pepper
• 1 1/2 cups grated mexican blend cheese (or as much as you wish)
• 4 large tortillas
• chopped scallions (optional for garnish)
• chopped cilantro (optional for garnish)

Enchilada sauce:

• 1 garlic cloves, minced
• 1 tbsp chipotle chilis in adobo sauce (optional for more heat - I just used 2 chilis)
• 1 cup tomato sauce
• 1/4 tsp chipotle chili powder (to taste)
• 1/4 tsp ground cumin
• 1/2 cup vegetable broth
• kosher salt and fresh pepper to taste

For the enchilada sauce: in a medium saucepan, spray oil and sauté garlic. Add chipotle chile, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Spray a baking dish with nonstick spray. Preheat oven to 400 degrees.

In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4-5 minutes.  

Remove from heat and add 1/2 cup(ish) cheese; mix well.

Divide zucchini between in each tortilla, roll and place seam side down in baking dish. 

Top with enchilada sauce and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.

Serve with chopped cilantro, scallions, and sour cream if you wish.


Original recipe here