Cheesy Zucchini Enchiladas

I think I've found the perfect vegetarian enchilada recipe!  It is full of flavor (so you don't miss the meat if you are used to eating meat), easy to make and a great use up for all the zucchini you have in your garden.  Or, in my case, the zucchini your friend's grandparents have in their garden that gets passed on to you.  The addition of the chipotle chili pepper in adobo makes these spicy.  I enjoy spicy food as long as it doesn't kill my palate.  Just keep that in mind as you are making these and know the level of heat you like.  You might want to start with a half or even a quarter of the chipotle pepper if you have a low heat tolerance.  A dollop of sour cream or plain Greek yogurt on top of the enchilada will help with the heat factor too.  Enjoy!

Cheesy Zucchini Enchiladas (adapted from skinnytaste.com)

For the enchilada sauce:


1 t. extra virgin olive oil
1 garlic clove, minced
1 chipotle chili pepper in adobo sauce, finely minced (see *tip)
1 c. reduced sodium tomato sauce
1/4 t. chili powder
1/4 t. cumin
1/2 c. vegetable broth 
1/2 t. salt
1/4 t. pepper

For the enchiladas:

1 t. extra virgin olive oil
2 garlic cloves, minced
2 medium green onions, chopped
2 c. grated zucchini
1/2 t. salt
1/4 t. pepper
1 c. reduced fat Mexican blend cheese, grated, divided
1/4 c. cilantro, chopped
4 burrito sized flour tortillas
Chopped cilantro, for serving (if desired)
Sour cream or plain Greek yogurt, for serving (if desired)

For the enchilada sauce:

In a medium sauce pan heat olive oil over medium heat and saute garlic for 30 seconds.  Add chipotle pepper, tomato sauce, chili powder, cumin, vegetable broth, salt and pepper and reduce the heat to low.  Allow the sauce to simmer while you prepare the enchilada filling. 

For the enchiladas:  

Preheat the oven to 400.  In a medium skillet heat olive oil over medium heat and add garlic and green onions.  Saute for 3 minutes or until tender.  Add zucchini, salt and pepper and saute for 4-5 minutes until zucchini is tender.  Remove from heat and add 1/2 c. of cheese and 1/4 c. chopped cilantro and stir to combine.  

Divide zucchini evenly among the tortillas, roll and place seam side down in a baking dish that has been sprayed with cooking spray.  Top with enchilada sauce and remaining 1/2 c. cheese and bake for 20 minutes until the enchiladas are hot and the cheese is melted.  Garnish with cilantro if desired.

*tip - chipotle in adobo can be found in a can on the Mexican food aisle.  There are a lot of them in the can and those suckers can be hot!  However, they are a great addition to Mexican food of any kind so I freeze them individually in snack bags and pull out one or two when I need them.  This way, they don't go to waste and you always have them on hand!

4 servings (262 calories each serving) according to my calculator on loseit.com (this calorie info will vary depending on your tortillas)