4 Reviews

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.

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JanuaryBride January 27, 2010

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

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westtextazzy November 18, 2009

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!

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LARavenscroft August 10, 2008

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.

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MsPia March 23, 2008
Enchiladas De Zucchini