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Really enjoyed these!!! I admit that I made mine vegetarian and subbed out button mushrooms for the ground beef, but they were great! I made Texas Red Enchilada Sauce to go on this recipe (which was so yummy). I can't wait for leftovers tomorrow!!! I did prep these a day early and put them in the fridge. . .then today I just cooked them covered on 350 for about 45 minutes to perfection. Thanks for posting!!! Made for Photo Tag. This is a real keeper of a recipe.
Really yummy! I didn't fry the tortillas but sprayed with Pam and microwaved for 30 seconds to make them pliable for rolling. Very good with the zucc! I also added about 1 C chopped mushrooms since I needed to use them up. I never thought about adding zucc to the enchiladas. This is a good way to get the kids to eat green veggies. Thanks again, Mary! This is a true keeper! P
Made for 1-2-3 HIt Wonders. This was very good and different from the enchiladas that I usually make (from leftover taco meat and refried beans). What a great way to get extra veggies in. I made it using 15 Minute Enchilada Sauce for the sauce and also made it lasagna style. We had enough for two meals! Thanks for posting this Mary!
Thank you Mary for posting this recipe, it was delicious. I diced the zucchini instead of grating them and added garlic (whole cloves, I love garlic). Will be making this recipe pretty often. For the sauce I used Texas Red Enchilada Sauce , fantastic I highly recommend it.