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Zucchini Cheese Enchiladas Verde

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 8


  • 16 corn tortillas
  • Oil for frying tortillas
  • 2-3 cups Mexican cheese Jack cheese is good, too
  • 1 large zucchini shredded (use a cheese grater)
  • 1/3 cup red onion diced
  • 1 cup finely chopped fresh cilantro
  • 1 10 oz can green chilies drained
  • 1 can black beans rinsed and drained
  • 1 3.8 oz can sliced olives drained
  • 2 small cans green enchilada sauce
  • 1 cup pico de gallo fresh in the refrigerated section
  • 1 avocado diced
  • Jalapeno peppers 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).