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Tuesday, April 16, 2013

Zucchini Enchiladas

Y'all already know how much I just love Skinnytaste recipes! This has become one of our favorite go-to's when we are craving mexican... which is pretty often. If you don't love mexican I don't even know you. Just kidding. But seriously, who are you and where is your love of cheese?

I made these for the third time when brother Keith was staying with us for work. Brother Keith makes him sound like a monk but he is not... for those regular readers you know he is hubby's twin brother. I can practically taste the enchilada goodness.

Zucchini Enchiladas
From Skinnytaste, serves 4; 259 calories per serving

-Cooking spray
-1 tsp. olive oil
-2 garlic cloves crushed
-2 medium scallions chopped
-1/4 cup cilantro chopped
-2 medium zucchinis grated - you can do this the night prior and store in a tupperware or ziploc
-Salt and ground pepper
-1 1/2 cups reduced fat mexican blend cheese, divided
-4 (or 5) tortillas - original recipe uses 4 La Tortilla Factory Low Carb but I never found those so I just use the La Banderita Soft Tacos and make 5 instead of 4 since they are smaller
-Extra chopped scallions and cilantro for garnish

Enchilada sauce:
-1 garlic clove minced
-1 Tbsp chipotle chiles in adobo sauce (optional)
-1 cup tomato sauce (the small can)
-1/4 tsp chili powder
-1/4 tsp cumin
-1/4 cup fat free vegetable broth
-Salt and pepper to taste

To make the sauce - in a medium saucepan, spray oil and saute garlic. Add 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.

Spray baking dish with nonstick spray (I use my 8x8 pyrex or if doubling I use my 9x13 and another small rectangle one) and preheat oven to 400 degrees.

In a medium nonstick skillet saute garlic and scallions in olive oil over medium for 3 minutes. Add the grated zucchini, salt and pepper and cook 4-5 minutes. Remove from heat and add only 1/2 cup of cheese and mix. Divide mixture between each tortilla, roll and place seam side down in baking dish.

Top with the enchilada sauce. We always like to cover the tortillas completely with the sauce so there are no un-sauced edges that get crispy. Sprinkle remaining cheese over top and bake for about 20 minutes until hot and cheese is melted.

When serving add scallions and cilantro garnish if you wish.

I like to serve it with a bed of lettuce, tomato and avocado and a dollop of reduced fat sour cream on the side. Yum yum!

Try it out and let me know what you think!

Note: Zucchini is grated using our food processor. I would use some sort of device for this as it would take forever to grate by hand. Make sure to drain out/pat out the excess water since grating zucchini becomes very watery.

1 comment :

  1. Oh YUM!! These look delicious!! I wonder if my hubby will be okay with no meat, but I think I need to try it! I'm pinning it for later. :) Thanks, Emily! Hope you have a great weekend!



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