Sunday, August 28, 2011

Zucchini Enchiladas

The picture does not look like much, but these are delicious! They started as a Meatless Monday meal, and now Dave requests these enchiladas frequently. Another reason this dinner is a winner is how quickly it comes together. I love healthy, tasty, and speedy weeknight meals. I'm beginning to consider cooking my way through Skinny Taste because I have discovered so many incredible recipes from Gina's blog. She uses real ingredients to make lighter meals and treats instead of using substitutes with ingredients I can't pronounce. I just went back to her blog to star some recipes to try this fall.

For the enchilada sauce, you will need:
*1 garlic clove, minced
*1 tablespoon chipotle chilis in adobo sauce
*1 cup tomato sauce
*1/4 teaspoon chipotle chili powder
*1/4 teaspoon ground cumin
*1/2 cup vegetable broth
*kosher salt and fresh pepper to taste

For the enchiladas, you will need:
*cooking spray (I use my Misto)
*1 teaspoon olive oil
*2 cloves garlic, minced
*2 medium scallions, chopped
*1/4 cup cilantro, chopped
*2 medium-sized zucchinis, grated
*kosher salt
*fresh ground pepper
*1 1/2 cups shredded Mexican cheese
*4 tortillas
*Additional chopped scallions and cilantro, for topping if desired

1. Begin making the enchilada sauce. Sautee garlic and a spray of oil in a medium saucepan. 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.
(You could grate your zucchinis while waiting for the sauce to boil)

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

3. In a medium nonstick skillet, saute garlic and scallions in olive oil over medium heat for about 3 minutes. Then, add zucchini, salt and pepper to taste, and cook another 4-5 minutes. Remove the pan from heat and mix in 1/2 cup of cheese.

4. Divide the zucchini and cilantro in each tortilla, roll, and place seam side down in baking dish.

5. Top with enchilada sauce and the remaining cheese. Bake for 20 minutes, or until warmed through and the cheese is melted.

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