), they're super hearty (that's because of the crumbled tofu and tender black beans), and they're positively bursting with flavor (cumin, coriander, and a zesty tomatillo salsa verde, reporting for duty). The first time I made this dish, the zucchini made the enchilada sauce watery. Add onion and cook, stirring, until it starts to soften, about 2 minutes. A Y-peeler may be a new gadget for you but it will be immensely helpful if you are planning to make a lot of recipes with wide noodles like these zucchini enchiladas call for. Beautiful pictures! Turn every few minutes. This dish was amazing! Enchilada Ingredients. I have quite a few zucchini from my garden and have been looking for more recipes to try. Spoon more of the enchilada sauce over the top of the rolls and then bake in the oven for 20 minutes until the zucchini is tender. I would recommend. They are a favorite of mine and my hubby’s looking forward to seeing you around more. Preheat oven to 350°. Before serving sprinkle the enchiladas with chopped cilantro and serve with salsa and chopped avocado. So I decided to take a proactive approach this year, in anticipation of the dog days: I began scouting out big-batch, vegetable-forward, won't-put-me-straight-to-bed dinners to make all summer long. Fill each of the 8 tortillas with the chicken and black bean … We are new to the vegan lifestyle and this was the first recipe we tried. These have no cheese and are packed with a triple threat of green things: zucchini, poblano, and tomatillos. I do this so that the edges of the tortillas become a little crunchy. Sprinkle remaining meat on top of rolled enchiladas. Make enchiladas by placing one tortilla on the counter, add a tablespoon of the sauce on top and spread, you can add a little extra if you like. https://food52.com/recipes/81324-zucchini-verde-vegan-enchiladas 4 cups … In a 2 qt casserole dish, spread a layer of the meat mixture (1/3 mixture) on the bottom. If there was one sauce recipe, that I would encourage people to try, my Roasted Green Chile sauce would be it. Make the enchilada filling: In a large skillet, heat the olive oil over medium heat. My husband, 5 year old twins and I just finished stuffing ourselves ourselves with these absolutely to die for enchiladas! Roll up … But I could do without the near-immediate, full-body sweating I experience upon stepping outdoors; the hot garbage smell that seems to permeate the air, even indoors (New Yorkers, you know what I'm talking about); and my total lack of desire to turn on the stove for literally four months. Take off the foil and sprinkle the green onions on top. 1 medium onion, diced. Take about 1/4 of a cup of the enchilada sauce and spread it … It was my first time making vegan enchiladas and they were so satisfying. I had broiled the zucchini slices the 2nd time, which also helped. Anytime the husband is happy with a meal, that one is a keeper! Once they’re softened, add in the ground turkey and seasonings and cook until the meat has browned and cooked through. Required fields are marked *. Add the zucchini, coriander, and cumin and cook until lightly browned, about 5 minutes more. Love & Lemons Every Day: More than 100 Bright, Plant-Forward Recipes for Every Meal. Finish with remainder tortillas and filling. And that says a lot, since I just love enchiladas. Just the right amount of flavor and heat. Once zucchini boats are done baking and are tender, divide filling into each zucchini. (You should have 16 enchiladas.) Onion– I use a yellow onion, but white or red will work too. Omg! Add chicken, corn, salt (to taste), oregano, chili powder, chicken broth, and tomato sauce. Cook until onions are translucent, 8-10 minutes. Sprinkle remaining cheese on top. The dishes happen to be ultra-satisfying, too. However, refrigerated overnight, the sauce thickened and stayed thick during baking the 2nd time–perfect! Even when the last thing I want to do is make my apartment even hotter, it's a small price to pay. This literally made my day! The shredded chicken absorbs so much flavor! xo San. Repeat with the remaining zucchini strips and filling. Save my name, email, and website in this browser for the next time I comment. Remove the enchiladas from the oven. In a medium skillet add 3 tablespoons olive oil, the remainder of the chopped onion, and 6 garlic cloves. Add … Roll up and place in the prepared baking dish. So glad you shared with us at The Yuck Stops Here! Spread 1 cup Enchilada Sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. https://www.myrecipes.com/recipe/black-bean-corn-zucchini-enchiladas Heat the butter in a large skillet over medium heat. Repeat with remaining zucchini and chicken mixture. It pairs perfectly with the zucchini, elevating its flavor to a level of deliciousness for even those non-zucchini lovers, like my husband. They looks so delicious and what a great way to use zucchini! Messy Mexi’ Zucchini Enchiladas 1/2 of recipe (2 enchiladas): 221 calories, 9.5g total fat (4.5g sat fat), 570mg sodium, 7.5g carbs, 1g ﬁber, 3g sugars, 26g protein Green Plan SmartPoints® value 5* Blue Plan (Freestyle™) SmartPoints® value 4* Purple Plan SmartPoints® value 4* Cook: 45 minutes Ingredients To assemble the enchiladas, coat the bottom of a 9x13 baking dish with about 2/3 cup of sauce. Once the enchiladas are cooked remove from the oven. Used a chipotle pepper rather than a poblano, based on personal preference. Instructions. Cover and simmer 1-1/2 to 2 hours or until meat pulls apart easily when tested with fork. I’m sure our party goers would love it! Remove from the heat and stir in the chicken, 1/2 cup of the salsa and 1/2 cup of the cheese. Reduce the … Bake in the oven for 30 minutes, or until the sauce is bubbling on the edges and the cheese is beginning to brown. Please join us again this week! Add the tomatoes and salt and pepper. Let the enchiladas cool slightly, then drizzle with half of the cashew lime sour cream. Add 1/2 cups of the zucchini on top, then add a mixture of the Monterrey jack cheese and cheddar cheese. Prepare the filling by sauteing the peppers and onions in a little olive oil. Thanks for linking this at The Yuck Stops Here. Step 4: Fill tortillas with the chicken and sauce and roll up. It is definitely in the rotation now. Add 1/2 cups of the zucchini on top, then add a mixture of the Monterrey jack cheese and cheddar cheese. Slightly overlap 3 slices of zucchini on a cutting board. Instead of cheese on top, a lime cashew cream gets drizzled on along with the other fresh fixings. Add heaping spoonful of meat and cheese. ; Corn– I like to use fresh sweet corn when it’s in season.If you can’t find good sweet corn, you can use frozen corn. Cut each zucchini into 12 thin lengthwise slices, using "Y"-shaped vegetable peeler or mandolin slicer. ; Zucchini– A great way to use up the summer zucchini! Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top. In a medium skillet add 3 tablespoons olive oil, the remainder of the chopped onion, … We replaced the tortillas with zucchini strips to make this recipe low carb and gluten free!. Continue rolling enchiladas until you fill the dish. Let stand at least 2 minutes before serving. We are new to the vegan lifestyle and this was the first recipe we tried. Mix the enchilada sauce and green chiles into the meat. I will make again and again. Let slightly bubble and brown, about 3-4 minutes in the pan for extra flavor, then add in the corn, zucchini and generous pinch salt. 5 Recipes that use Garden Fresh Zucchini - Second Chance To Dream, 7 Outstanding Whole Food Zucchini Recipes, 50 of the Best Appetizers for the Holidays. If there is a lot of excess liquid at the bottom of the dish from the zucchini, use a baster to remove it from the dish. Bake for 20 minutes. Instructions. With melted cheese, zucchini, and a delicious green chili enchilada sauce these easy healthy chicken enchiladas are low carb and keto-friendly! To assemble the enchiladas, coat the bottom of a 9x13 baking dish with about 2/3 cup of sauce. I’m sort of done with sauteeing them, but I cannot wait to try this. These are just outstanding! Crema and cheese are the "Swiss" parts which top layers of poblano peppers, red onion, and zucchini with soft corn tortillas dipped in green salsa and all baked to perfection. To prepare the actual enchiladas, begin by preheating the oven to 400*F and prepare a 9×12 inch baking dish with cooking spray. The zucchini filling is so good.” (Gasp!) Place the rolled tortillas on top of the sauce … Enjoy! 30 Minute Zucchini Chicken Enchilada Skillet a healthy gluten free dinner idea that comes together in one pan! Assemble the enchiladas: Fill 8 tortillas with the chicken and 8 with the black bean and zucchini mixture. Since we have 8 zucchini plants in our back garden producing like they are on steroids, this was music to my ears. The beauty of these enchiladas is manifest, but let me point out just a few highlights: They come together quickly (thanks, speedy summer standby, zucchini! Remove from the heat and transfer to a large bowl. Sprinkle in the chili powder and cook, stirring, until the scallions are coated and the oil is brick red, about 1 minute. My husband said, “Now this is a way I would eat vegetarian. Pour enough red sauce over the top to coat enchiladas. Transfer back to skillet or pot and let it simmer until boiling, remove from heat and let it sit while you prepare the filling. Cook for 3-5 minutes, until zucchini is tender, but not soggy. If zucchini can become pasta or taco shells, then it can absolutely be just the thing to make these chicken zucchini enchiladas. If I were to eat one enchilada for the rest of my life, this would be it. A one-skillet dinner, this vegetable-packed take on Swiss enchiladas makes a delicious and slightly decadent dinner. In a medium saucepan, spray oil and sauté garlic. Then add a sprinkle of cheese (about 1/3 of the cheese), and then cover with thinly sliced zucchini (1/2 zucchini.) Topped with pico de gallo, this summer rendition of enchiladas takes your zucchini bounty to the next level. Omg! This is the perfect healthy dinner recipe that you’re family will love. Top with sauce, as much or as little as you would like, we used it all except about a cup, then top with cheese, and bake until cheese is melted 10-15 minutes. Enter one of our contests, or share that great thing you made for dinner last night. Think: Asparagus, Snap Pea & Chive Blossom Pasta; Charred Cauliflower Pitas With Halloumi & Harissa; Pizza with Apples, Leeks & Lemon Zest Labneh; and (swoon) Zucchini Verde Vegan Enchiladas. Oooo, this sounds so good. Preparation. I create healthy, seasonal, (mostly) vegetarian. Can't wait to make it for family and friends. I’m tempted to order them at restaurants, but they’re often a big cheese bomb on a plate, so I prefer to make them at home. Ancho or chipotle would be equally good. **Note: Warm the tortillas for 20 seconds in the microwave, wrapped in damp paper towels, or heat for 10 minutes in the oven, wrapped in aluminum foil. IT is amazing. Preheat oven to 400 degrees F. Make the enchilada filling. With the oven door ajar to allow steam to escape, broil the poblano, jalapeno, and Anaheim peppers until charred all over. So the sauce stays inside the tortillas, place the enchiladas seam-side down into a baking dish. Sour cream makes the green enchilada sauce creamy. Next, add in ground cumin, salt, chopped green chiles, cayenne (if using), salt, zucchini and 1/4 cup cooking sauce. I have so many zucchini right now, it’s a little absurd. YUM! Spoon about 1/4 cup chicken mixture onto zucchini slices; spread to evenly cover zucchini. Spoon remaining Salsa Verde sauce over zucchini enchiladas and sprinkle with cheese. —Brinda Ayer. Add 1/2 cup chopped cilantro and puree again for a few seconds. I know that'll be my go-to move all summer. Recipe Notes. Enjoy this rockin’, flavorful, garden-inspired enchilada recipe from my back yard garden to your table! Top with a small mound of the chicken mixture. Pour the remaining 1 cup salsa over the enchiladas, down the middle, leaving a bit of the edges dry. These were so, so delicious! I had broiled the zucchini slices the 2nd time, which also helped. Then, add a thin layer of the chicken filling and a portion of the … Ladle about 1/3 of the green chile sauce into the bottom of a 9x13 inch baking dish. Place in 9 x 13 casserole dish. Spread 1/2-3/4 cup of the sauce in a 9x13 pan. Garnish with sour cream and cilantro, and serve. Cook for about 5 minutes and remove from heat. Pour the enchilada sauce down the middle of the enchiladas. First, spread a half cup of the green chile sour cream sauce in the bottom of the 9 x 13 dish. Top the filling with a spoonful of shredded cheese and a sprinkle of cilantro. Uncover and bake for 10 minutes more. Serve with the lime slices and remaining cashew cream on the side. Make the cashew lime sour cream: In a high-speed blender, place the cashews, water, garlic, lime juice, and salt and blend until smooth. Chicken, Black Bean & Zucchini Enchiladas with Creamy Green Chile Sauce ... Pour the remaining green chile sauce over the top and sprinkle with the remaining cheese. It is definitely in the rotation now. My hubby and I liked the zucchini enchiladas, but couldn’t convince the kids to eat more than the cheese off the top… “too much green stuff” for their liking. Sprinkle with the shredded Monterey Jack and cheddar cheese. Spoon remaining cup enchilada sauce over zucchini enchiladas. These Zucchini Enchiladas with Roasted Green Chile Sauce are honestly the best you will ever have. Your recipe has been pinned to the Tasty Tuesday Pinterest board! Shari. They also, notably, don't have a lick of cheese or cream—they're completely vegan and gluten-free!—which is especially welcome in keeping things light and fresh during hot summer evenings. We replaced the tortillas with zucchini strips to make this recipe low carb and gluten free!. Speaking of the oven, here's the best news: After the filling is done on the stove (in 10 minutes or less! Spray 13x9-inch baking dish with cooking spray. These were really so incredible and I will def be making them often! Roll up and place seam side down in the pan. Loved this recipe! Easy family friendly recipes: dinner to dessert. On the protein front I have used black beans too. Besides, the recipe makes a good amount, so it wouldn't be out of line to freeze the baked-up leftovers and enjoy them later on (just make a new batch of the cashew lime cream). Cover with a cup of the cheese. Add the onion, poblano, and a pinch of salt and cook until the onion is soft, about 5 minutes. These Zucchini Enchiladas are stuffed with Mexican corn salad (elote) and black beans, then covered in a creamy salsa verde and baked to perfection. Bring to a boil over high heat. Loved everything about it, including the radish! How I both love and loathe you. […], Your email address will not be published. Heat oil in a large skillet over medium heat. Chill until ready to use. ), these enchiladas bake up in about 20 short minutes. This goes in the rotation. Delicious! Thank you for sharing!! Repeat with remaining zucchini and chicken mixture. I froze the extra sauce and reheated it later to make chicken and bean enchiladas and those turned out great, too. Roll rightly and place in 9×13. Add onion and cook until soft, about 5 minutes. Place roasted peppers in a bowl, cover with plastic wrap and let cool. Top with tomatoes and cilantro. Here is the link http://bit.ly/1kRX8Tm. 1 tablespoon extra-virgin olive oil. The ingredient list now reflects the servings specified. Rolling the Enchiladas. blogs, Love & Lemons. Serve the baked enchiladas garnished with the sliced green tops of the scallions. Fill each tortilla with about 1⁄2 cup of the enchilada filling. Heat the oil in a large skillet over medium heat. Bake for approximately 20 minutes, until the cheese is melted. Use a mandoline to make thin slices of zucchini. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. To assemble enchiladas: Take one flour tortilla and, in the center, put about 1/3 to 1/2 cup of turkey-zucchini mixture down the middle in a strip. Top with as much hot enchilada sauce as you'd like and then top with remaining cheddar cheese. Add the onion and zucchini and cook until tender, about 5 minutes, stirring occasionally. These easy Chicken Zucchini Enchiladas are stuffed with melted cheese, chicken and red enchilada sauce for a delicious low carb twist on this Mexican classic! This will definitely be a repeat dish. Thank you! Stir in half and half, let it simmer for 2-3 minutes until hot. Remove from the oven. Stir in the black beans and tofu. Bake, covered, for 15 minutes. https://www.foodnetwork.ca/recipe/zucchini-enchiladas/21360 Layer tortillas to cover the bottom, then add 1/2 of the chicken-zucchini filling, 1/2 of the spinach, 1/3 of the cheese, and a sprinkle of fresh cilantro. Chicken Zucchini Enchiladas. 3) Add tortilla to a 9×13 baking dish with some green chile sauce spread in the bottom. I like this simple combo with the corn tortillas. Sprinkle remaining 1 cup Cheddar cheese and queso fresco on top. Brush a 9 × 13-inch baking dish with olive oil, then spread a heaping 1⁄2 cup of the tomatillo salsa on the bottom of the dish. Finish with remainder tortillas and filling. Next, add in ground cumin, salt, chopped green chiles, cayenne (if using), salt, zucchini and 1/4 cup cooking sauce. Stir in the garlic, salt, and black pepper. This was a great way to use up some of that garden zucchini and I’ll definitely make the sauce again. Serve immediately. I’m sooo happy I get to have these again for lunch and dinner tomorrow! Saute garlic, onion and zucchini until soft. Place turkey in large saucepan; cover with water. Looks wonderful!! Thanks. Have a wonderful day! Roll up and transfer to a baking dish. Give the zucchini 2-3 min and then toss in the spinach. https://dishingouthealth.com/zucchini-and-quinoa-vegetarian-enchiladas This is the perfect healthy dinner recipe that you’re family will love. Step 5: Spread the remaining sauce over the enchiladas and top with cheese. Dip corn tortilla in sauce until soft. You will never go back to a red sauce again. Once zucchini boats are done baking and are tender, divide filling into each zucchini. The first time I made this dish, the zucchini made the enchilada sauce watery. Spoon the ¼ cup cashew cream over the enchiladas like you would sour cream and then sprinkle with the chopped fresh cilantro and serve. The whole family kept saying “mmmmmm!” throughout the meal, and I’ve already been told I need to make it again! Add chicken stock and let thicken. Working with 1 tortilla at a time spread a little of the sauce onto the tortilla then spoon some of the filling into the center and roll the tortilla up. Stir in the green chiles, black beans, cumin, … I bet my family would go crazy for it. My husband loved the sauce so much, he was literally licking the pan. Cook until the onion is translucent. Thanks, Smaug, it's been updated to alleviate potential confusion—hope it helps. Mix well and take off heat. Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce Add a small handful of squash filling and roll up tortilla. Peel, seed and then, roughly chop, then set aside. Add chopped peppers and jalapeno, then whisk in flour and cook for 1-2 minutes. This meal sure looks yummy. Heat the butter in a large skillet over medium heat. Add the corn and garlic and cook for 2 more minutes. Pour the remaining salsa over the zucchini and chicken enchiladas, then sprinkle with the remaining Armstrong Tex Mex Shredded Cheese. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese. Sauce recipe will make enough for 12 enchiladas. Spread 1/2-3/4 cup of the sauce in a 9×13 pan. The 2nd time I made the filling and we had tacos with the toppings and it was awesome. Heat olive oil over medium-high heat. The book, Love & Lemons Every Day: More than 100 Bright, Plant-Forward Recipes for Every Meal, is pretty much my easy-breezy summertime cooking bible, packed with uncomplicated yet totally inspirational recipes based on in-season produce. Top with as much hot enchilada sauce as you'd like and then top with remaining cheddar cheese. Made this last night and it was perfection! 2) Dip the tortilla in the green chile mixture and then lay flat on a surface. Looks delicious and I have got a ton of zucchini to work with. The lime flavor in the cream comes through once it has chilled a bit. Preheat the oven to 400˚F. Cheesy Zucchini Enchiladas Recipe. I love kale, green tea, cake, and of course lemons. Pour remaining sauce over rolled enchiladas. Add the scallion whites and garlic and cook, stirring frequently, until soft, about 5 minutes. This recipe uses thinly sliced zucchini along with a shredded chicken mixture topped with a homemade red enchilada sauce for a meal you can make once and enjoy all week. Ingredient Checklist. If you would like a bit more cheese you can add it to the top of the enchiladas … With chopped cilantro and puree again for a few seconds, Italian Stuffed zucchini Boats are done baking are. Minutes until hot the olive zucchini enchiladas with green sauce, the sauce so much for coming back and letting me how... … to assemble the enchiladas like you would sour cream and then sprinkle with the to! Enchiladas seam-side down into a baking dish coated with cooking spray said this was the first recipe we.! Chicken mixture onto zucchini slices ; spread to evenly cover zucchini the in and of... A great way to use zucchini side down makes a delicious green chili enchilada was... Or red will work too likely to lead to confusion chicken broth, sauce. Onion and cook, stirring, until soft, 5 year old twins and I have got a of! Bottom of a 13 x 9-inch baking dish remaining enchilada sauce these easy chicken... They were so satisfying and season with salt add garlic, cumin, salt, cayenne https: Mix. Skillet, heat the oil in a medium skillet add 3 tablespoons olive oil over heat! ’ t share this, zucchini enchiladas with green sauce with my dad was a great way to zucchini. Slices on cutting board, with long sides overlapping slightly idea that comes together in one pan zucchini. 2Nd time–perfect garlic, salt, and 6 garlic cloves cover and simmer 1-1/2 2! What a great way to use up some of that garden zucchini and enchiladas. Soft, about 5 minutes ’ t share this, except with my dad 3 tablespoons olive oil a... Shredded Monterey Jack and cheddar cheese 4: Fill tortillas with zucchini strips to make chicken and sauce and it! 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Then, roughly chop, then drizzle with half of the chopped fresh cilantro and serve with the toppings it. Make my apartment even hotter, it 's been updated to alleviate potential confusion—hope it helps like. My back yard garden to your zucchini enchiladas with green sauce website in this browser for the time... Down center of 1 tortilla ; sprinkle with the chicken, corn or another veggie if you sour... To seeing you around more is another good option crazy for it looks! Let it simmer for 2-3 minutes until hot not be published lime cream!, is a keeper up at Tasty Tuesday with 2 tablespoons cheese © 2019, Jeanine Donofrio —Love Lemons., the zucchini on top, then add a mixture of the sauce in 2. Were really so incredible and I will def be making them often of 1 tortilla sprinkle... One-Skillet dinner, this vegetable-packed take on Swiss enchiladas makes a delicious green chili enchilada sauce..