This recipe is the product of asking my husband what he wanted for dinner and he simply said, “enchiladas.” It isn’t my fault he didn’t specify what type he preferred. So in my endless attempts at eating less meat, I decided to make vegetarian enchiladas. I came across this one containing one of my favorite veggies, zucchini, and decided to give it a whirl. I did add extra enchilada sauce to the dish once it was done baking; otherwise it was a bit dry for my taste. I also drained the zucchini after cooking it, to avoid having soggy tortillas. With these simple tweeks it was yummy. My husband topped his with a few slices of avocado to add a bit more protein. Hope you enjoy.
1 teaspoon olive oil
2 cloves garlic, minced
2 medium scallions, thinly sliced
2 medium zucchinis, grated
salt and fresh ground pepper to taste
1 1/2 cups grated reduced fat Mexican blend cheese (Sargento), divided
4 large low carb tortillas
1 (10-oz) can red enchilada sauce
chopped scallions (optional)
chopped cilantro (optional)
1. Spray baking dish with nonstick cooking spray, set aside. Preheat oven to 400 °.
2. In a large nonstick skillet, heat olive oil over medium heat. Saute garlic and onions for about 3 minutes.
3. Next add zucchini, salt and pepper. Cook another 4-5 minutes.
4. Remove skillet from heat, drain excess water from skillet. Add 1/2 cup shredded cheese and mix well.
5. Divide zucchini between each of the 4 tortillas. Roll and place seam side down into baking dish.
6. Pour 1/2 can enchilada sauce over tortillas and top with remaining cheese. Bake in preheated oven for 20 minutes.
Serve topped with extra enchilada sauce, cilantro and scallions.
Adapted from: skinnytaste.com