Cheesy Zucchini Enchiladas

These Cheesy Zucchini Enchiladas are healthy, hearty and full of veggies!  They’re a great way to use your summer zucchini and they can even be made ahead of time for a super easy weeknight vegetarian dinner!

 We are starting to have really nice fall weather here and I think I’m finally ready to say goodbye to summer recipes.   But first, I just had to share this delicious Cheesy Zucchini Enchilada Recipe with you!

I know some people don’t love zucchini because it can get a little mush and doesn’t naturally have a ton of flavor.  But, I promise that these Cheesy Zucchini Enchiladas are packed with flavor and the zucchini has the perfect bite to it!

Cheesy Zucchini Enchilada Recipe Ingredients

• Zucchini – I used a mixture of green and yellow zucchini because that is what I had.  Some of my garden zucchini were pretty large so I did remove some of the seeds and the middle part that isn’t as flavorful.  Otherwise, I just diced the zucchini up into small pieces.
• Onion – I added about 1/2 large onion to the zucchini and it roasts up nicely and adds some extra aromatic flavors.
• Cheese – I used a mixture of shredded Monterey Jack cheese and white cheddar.  I like the sharpness of the white cheddar and the Monterey Jack cheese melts really well.  You can use any kind of cheese you like though.
• Green Chile – Green Chile is totally optional here, but I like to add a can or two of the diced mild green Chile because it’s so good!
• Corn Tortillas – Corn tortillas are traditionally used in enchilada recipes.  You can use small flour tortillas if you prefer them though.  I just use regular white or yellow corn tortillas and I heat them in a little bit of cooking spray to make sure they don’t break while folding them up.
• Enchilada Sauce – I just used canned enchilada sauce.  I like to get the Hatch brand and I typically use the red sauce that is either mild or medium in heat.  Green enchilada sauce would also be delicious!
• Spices – I like to roast my zucchini with some cumin, paprika and granulated garlic.  This adds so much flavor and gives the enchiladas a more authentic taste.
• Olive Oil
• Salt and Pepper

How To Make The Best Cheesy Zucchini Enchilada Recipe

Enchiladas can sometimes feel like a labor of love to assemble but they’re so worth it!

1. Start by roasting the zucchini.  Pre-heat oven to 425 degrees F.  Dice up zucchini and onion and add them to a large baking sheet.  Drizzle with olive oil and season with cumin, paprika, garlic and salt and pepper.  Mix together with your hands and roast zucchini until softened and browned, about 30 minutes.
2. Let the zucchini cool for a few minutes and then add it to a large bowl.  Next, add the cheese and green onion to the bowl and mix everything together.  Give mixture a taste and add extra salt, pepper or spices if needed.
3. Add about 1/2 cup of enchilada sauce to the bottom of a large baking dish and spread it around to make sure the bottom is fully coated.  You will want to heat your corn tortillas a little bit before folding up the enchiladas.  I like to just heat mine in a pan over medium heat with a little bit of cooking spray.  You could also use the microwave.
4. Lay your heated corn tortilla on a cutting board and add 1-2 scoops of the zucchini mixture.  Use your hands to gently roll up the tortilla, trying to contain all the filling.  Place enchilada in the baking dish and repeat until you have used up all your enchilada filling. 
5. Pour the remaining enchilada sauce on top, use a spoon to make sure all the tops are covered and then sprinkle with a generous handful of shredded cheese.  Bake enchiladas until cheese is melted and enchiladas are bubbly.
6. Remove from the oven, let cool and then garnish with your favorite toppings and enjoy!

Zucchini Enchilada Recipe Frequently Asked Questions

• Is this recipe gluten free?  Yes!  Just make sure to use corn tortillas and an enchilada sauce that is gluten free.
• Is this recipe vegan?  No, I did use real cheese, but you can easily use vegan cheese if you like.
• Can I make these enchiladas ahead of time?  Yes, you can fully assemble them and then cover and store in the refrigerator for up to 3 days before baking.  Bake are regular temp and time.
• Can I freeze these cheesy zucchini enchiladas?  I haven’t frozen them myself but enchiladas generally freeze very well.  Zucchini has been known to get a little soggy when thawed out, so just watch for that but it shouldn’t cause a problem.
• How long can I keep the leftovers in the refrigerator for?  About 4 days when refrigerated in an airtight container.

Have a question I didn’t answer?  Ask me in the comment section below and I will get back to you ASAP!

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Cheesy Zucchini Enchiladas

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• Author: She Likes Food
• Total Time: 1 hour 35 minutes
• Yield: 4-6 1x
• Diet: Vegetarian

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Description

These Cheesy Zucchini Enchiladas are the perfect way to enjoy the last of the summer zucchini!

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Ingredients

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• 6–8 cups diced zucchini
• 1 small yellow onion, diced
• 2–3 tablespoons olive oil
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons paprika
• 1 teaspoon granulated garlic
• 7 oz can green Chile, optional
• 4 cups shredded cheese, divided
• 12 Corn tortillas
• 1 (15 oz) can enchilada sauce, you may need a little more if you’re using a bigger baking dish
• Optional toppings: guacamole, salsa, hot sauce, pico, black olives, onion, lettuce, etc…

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Instructions

1. Start by roasting the zucchini.  Pre-heat oven to 425 degrees F.  Dice up zucchini and onion and add them to a large baking sheet.  Drizzle with 2-3 teablespoons olive oil and season with cumin, paprika, garlic and salt and pepper (to taste).  Mix together with your hands and roast zucchini until softened and browned, about 30 minutes.
2. Let the zucchini cool for a few minutes and then add it to a large bowl.  Next, add in 3 cups shredded cheese and green chile to the bowl and mix everything together.  Give mixture a taste and add extra salt, pepper or spices if needed.
3. Add about 1/2 cup of enchilada sauce to the bottom of a large baking dish and spread it around to make sure the bottom is fully coated.  You will want to heat your corn tortillas a little bit before folding up the enchiladas.  I like to just heat mine in a pan over medium heat with a little bit of cooking spray.  You could also use the microwave.
4. Lay your heated corn tortilla on a cutting board and add 1-2 scoops of the zucchini mixture.  Use your hands to gently roll up the tortilla, trying to contain all the filling.  Place enchilada in the baking dish and repeat until you have used up all your enchilada filling.
5. Pour the remaining enchilada sauce on top, use a spoon to make sure all the tops are covered and then sprinkle with remaining 1 cup shredded cheese.  Bake enchiladas until cheese is melted and enchiladas are bubbly, 20-30 minutes.
6. Remove from the oven, let cool and then garnish with your favorite toppings and enjoy!

Notes

If you don’t want your cheese to get too cooked, you can cover your pan with tin foil and then take it off for the last 10 minutes of cooking to make sure the cheese is perfectly melted.

• Prep Time: 35 mins
• Cook Time: 60 mins
• Category: Dinner, Vegetarian
• Method: Oven
• Cuisine: Mexican American