I know what you’re thinking. Zucchini does not belong in enchiladas. Am I right? Well, I urge you to be open to the idea! The zucchini in these enchiladas is shredded. And it’s mixed into the beef mixture with plenty of spices and cheese. I believe it’s a delicious twist on classic enchiladas. Give them a try!
Ingredients needed for making enchiladas:
corn tortillas vegetable or canola oil lean ground beef yellow onion zucchini canned sliced olives garlic ground cumin salt/pepper shredded Monterey Jack cheese enchilada sauce
How to make Zucchini Beef Enchiladas:
The complete, printable recipe is at the end of this post.
Preheat the oven to 350°F. In a small skillet, fry the tortillas in hot oil briefly (just until they soften up); drain on paper towels. In a large nonstick skillet, add the beef and onion and saute for about 10 minutes; spoon out any accumulated fat and discard. Add the zucchini, olives, cumin, garlic and salt/pepper to the beef mixture; cook for 5 minutes and then remove the pan from heat. Add 2 cups of cheese, stirring well. Pour a little bit of sauce into bottom of 9x13x2-inch pyrex pan. Spread out tortillas on a cutting board. Spoon the beef mixture evenly on the tortillas; roll up the tortillas, and place seam-side-down in the pan.
Pour enchilada sauce over the top and sprinkle with the remaining cheese.
Bake 15 to 20 minutes, or until hot and bubbly. Dish out individual servings. Top with sour cream, avocado, a sprinkle of cilantro– whatever you’d like. Enjoy!
A suggestion!
Make your own enchilada sauce. It’s 100% better than canned enchilada sauce, and it’s super easy to make.
The Best Enchilada Recipes:
Chicken and Spinach Enchiladas Easy Beef Enchiladas Pork Enchiladas Three Cheese Chicken Enchiladas Vegetable Enchiladas
