So my mother-in-law, Brenda, thought she was planting one of her favorite veggies, cucumber, in her garden this year. Turned out to be zucchini–one of her least favorite veggies. So…Andy and I have all of the squash that we could ever want and use! 🙂 The big problem for me is that I am not really a huge fan either. So, it was my mission to find tasty ways to incoporate it into our summer veggie mix!
Coincidentally, we had dinner at my other mother-in-laws house a few nights after learning about the zucchini. During dinner she started talking about this dish that she absolutely loves–Zucchini Enchiladas–what perfect timing for that discussion! She did not have the exact ingredients, but gave me enough to get started on my own.
I made the dish on Friday night and we absolutely fell in love with it! I hope it satisfies you as much as it did us! We are going to put this one on regular rotation until we rid Brenda’s garden of the last of the Zucchini!
- 1 small red onion, chopped
- 1 large yellow onion, chopped
- 2-3 medium zucchini, bite size cubes
- 1 1/2 c frozen corn
- 2-3 T garlic
- dash EVOO
- dash salt and pepper
- 3 T chili powder
- 3 T cumin (or more), ground and seed
- 1 jalapeno, minced
- 8-10 tortillas
- sour cream (tofutti)
- white and yellow mexican cheese (we used less than a bag, total)
- 2 cans stewed tomatoes
- 1 t dried oregano
- 1 T dried onion
- 1/2 t chipotle pepper flakes (or more!)
- 1-2 avocados, sliced
- chopped cilantro (to sprinkle on top before serving)
Preheat oven to 375 degrees F. Enchilada: Saute the onions for about 10 minutes in EVOO. Add the remainder of the veggies, 2 T garlic, jalapeno, 2 T cumin, 2 T chili powder, dash of salt and pepper. Cook for another 10 minutes or so. Prep the enchilada pan with a quick spray of pam–if it is not a non-stick pan. Then add a thin layer of the enchilada sauce. Start building the enchiladas by adding a scoop (1/4-1/2 c) sauteed veggies, 1-2 T shredded cheese, and a 1 dollup of sour cream on top of the tortilla. Roll the tortilla and put in the pan. Repeat until you run out of the sauteed veggies. Cover the enchiladas with the remainder of the sauce and sprinkle cheese over the top of the enchiladas. Bake at 375 for 35-45 minutes–until the top is lightly browed and the sauce is bubbling.
Serve with sliced avocado and cilantro on top!
Sauce: In a blender add 2 cans of stewed tomatoes, 1 T garlic, dried onion, 1 T chili powder, 1 T cumin (or more), 1 t chipotle pepper (or more), dash of agave nectar, 1 t dried oregano. Blend until smooth. Adjust the seasonings until you have a flavorful enchilada sauce!
Optional additions to the recipe: Add black beans and/or mexican rice to the enchilada stuffing–yum!