Zucchini Enchiladas

"This uses up zucchini in a very tasty way. Was not expecting much but boy did this turn out nicely. Cooking time includes saute time. These could easily be made with chicken."
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Ready In:
1hr 30mins




  • 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.
  • Add sour cream and 1 cup each of the cheeses, mix well.
  • Using a dish that has been sprayed with Pam pour a small amount of green chilli enchilada sauce and spread around.
  • 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.
  • Spread the rest of the green chilli enchilada sauce over the top of all the enchiladas.
  • Top with the rest of the cheese.
  • Bake in 350' oven for 45-60 minutes uncovered.

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