Recipes

[LoLa]

Every season we seem to have tons of zucchinis from our garden. So I stumbled across this recipe years ago and have tweaked it a bit to suit our tastes. Plus, we try to go meatless a few times a week and this fits right in. I hope that you like them! They are so easy to make.

Filling:
2 medium size zucchini finely chopped
2 cloves of garlic, minced
1 1/2 Tbsp of olive oil
1/3 cup scallions, finely chopped (reserve some for garnish)
1/4 cup cilantro, chopped (reserve some for garnish)
2 cups grated mexican blend cheese
4 tto 6 tortillas depending on size you buy ( i like the whole wheat flour tortillas)
1 small can of diced green chilis
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp peppers

For the sauce: OR when I'm in a RUSH ..a can of your personal favorite sauce =)
1 cup of tomato sauce (I like San Marzano)
1/2 tsp chili powder
1/4 tsp cumin
1/2 cup vegetable broth
1 tsp garlic, minced
1 to 2 Tbsp chipotle chilis in adobo sauce (this can be hot, so use accordingly)
S & P to taste

In a medium saucepan saute garlic and add the chipotle chile, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5 to 10 minutes.

For the enchiladas:
Preheat the oven to 400. Spray a baking dish with nonstick spray.
Saute the scallion and garlic in the olive oil for about 3 minutes. Add the zucchini, salt and pepper. Cook an additional 4 to 6 minutes. Remove from heat and add 1 1/2 cups of cheese. Divide filling between the tortillas. Roll and place seam-side down in baking dish. Pour the enchilada sauce on top of the enchiladas. (use only what you'd like). Top with remaining cheese and scallions. Bake for 20 to 25 minutes until cheese is melted.

Garnish with remaining scallions, salsa and sour cream if desired. Enjoy!