Ingredients
-
1
-
1,1
-
2,1
-
2,1/4
-
1/4,1/4
-
2,1/2
-
-
1 1/2
-
4
-
-
-
-
-
-
Directions
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 jalapeos.,These are SO good, and the enchilada sauce was a cinch to make! And since it has no meat in these enchiladas, I can splurge a little more on the cheese yum! It definitely satisfied that Mexican food craving, which happens often in my home, you dont miss meat at all.,If you want to buy pre-made enchilada sauce to save time, feel free but trust me, if you make this from scratch you will never buy canned again and it isnt much work at all to make it.,Chicken Enchiladas,Chicken and White Bean Enchiladas with salsa verde,Turkey and Black Bean Enchiladas,Skillet Chicken Enchiladas
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Steps
|
1
Done
|
Add Chipotle Chili, Chili Powder, Cumin, Broth, Tomato Sauce, Salt and Pepper Bring to a Boil |
|
2
Done
|
Reduce the Heat to Low and Simmer For 5-10 Minutes. Set Aside Until Ready to Use. |
|
3
Done
|
Spray a Baking Dish With Nonstick Spray. Preheat Oven to 400 Degrees. |
|
4
Done
|
in a Medium Nonstick Skillet, Saut Garlic and Scallions in Olive Oil Over Medium Heat For About 3 Minutes; Add Zucchini and Cilantro, Salt and Pepper to Taste and Cook Until All the Liquid Evaporates from the Zucchini, About 4-5 Minutes. |
|
5
Done
|
Remove from Heat and Add 1/2 Cup Cheese; Mix Well. |
|
6
Done
|
Divide Zucchini Between in Each Tortilla, Roll and Place Seam Side Down in Baking Dish. |
