Zucchini Cheese Enchiladas Verde
Oil for frying tortillas
Jack cheese is good, too
shredded (use a cheese grater)
finely chopped fresh cilantro
can green chilies
can black beans
rinsed and drained
can sliced olives
small cans green enchilada sauce
pico de gallo
fresh in the refrigerated section
thinly sliced (optional)
In a large bowl, mix cheese, shredded zucchini, chopped red onion and fresh cilantro, drained green chilies, beans, and olives.
In a skillet with small amount of oil on medium heat, place 1 tortilla at a time and cook 10 seconds on each side. Drain on paper towels.
Place green enchilada sauce in a separate bowl. Dip 1 tortilla at a time in the enchilada sauce and place on a large plate. Top each tortilla with the cheese mixture.
Roll enchiladas up and place in a 9x13 baking dish (spray with cooking spray ahead of time) + an 8x8 baking dish. Top with remaining enchilada sauce and any remaining cheese.
Cover and bake at 350 degrees for 30 minutes, or until heated through! Top with slices of jalapeno, avocado, and cilantro! Serve with sour cream (optional).
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Reluctant Entertainer - Zucchini Cheese Enchiladas Verde