Zucchini Cheese Enchiladas Verde
Zucchini Cheese Enchiladas Verde are made with a delicious zucchini and bean cheesy filling, packed with everything delicious for your Mexican food craving!
Enjoiy the essence of summer and this easy vegetarian weeknight meal: Zucchini Cheese Enchiladas Verde. For a larger gathering, serve my Mexican Shrimp Salad Board!
Zucchini Cheese Enchiladas Verde
We love summer enchiladas, packed with delicious Farmer’s Market produce. This Zucchini Cheese Enchiladas Verde is a great weeknight meal, and the leftovers are pretty tasty, too.
It’s funny … you’re either a leftovers family or not. People ask me all the time about my recipes and if we waste food. Very little … we are a leftovers family! :)
Ingredients for Enchiladas Verde
- Corn tortillas
- Oil
- Mexican cheese (we love Cabot Pepper Jack Cheese)
- Zucchini, shredded (use a cheese grater)
- Red onion
- Chopped fresh cilantro
- Green chilies
- Back beans
- Sliced olives
- Green enchilada sauce
- Pico de gallo
- Avocado
- Jalapeno
Friends, were you blessed with a mom who taught you the importance of home cooking and the joy of gathering people around a table? I was, and to this day it brings me joy. It makes me happy to think back to so many great memories, and now I get to make memories with my own family!
Zucchini Cheese Enchiladas Verde
Many food memories with my family have to do with eating Mexican food.
I adore Mexican food, and in fact it makes me really happy. Is it wrong to say that food makes us happy?
When you smell the enchiladas coming out of the oven, like these Zucchini Cheese Enchiladas Verde, you just get giddy. :) (Or maybe you’ve tried my Vegetarian Sweet Potato Bean Enchiladas or Chicken Quinoa Black Bean Bake!
How to make enchiladas
To all my wonderful readers who also love Mexican food, this recipe is for you!
If you don’t want to cook the tortillas in oil, you can wrap 8 corn tortillas at a time in a clean kitchen towel. Dampen the towel with water, and steam the tortillas in the microwave for 1 minute. Remove one at a time.
If you’ve never fried a tortilla, watch my video (How to Fry Tortillas for Tasty Soft Tacos) to see how it’s done.
As you can see, a delicious Mexican meal doesn’t take long to make.
Make the Vegetarian mixture (with zucchini and beans).
Roll the tortillas with mixture, placing in a 9×13 pan.
Make the sauce and pour over the top and bake to perfection!
Invite people over
Invite a few people over to enjoy this Mexican dish with you and your family, the way my parents did 50 years ago!
Make sure to add these enchiladas to your meal plan this week!!
More Mexican dishes:
Mexican Crockpot Meatloaf Recipe [A Spicy Perspective] or Mexican Beer Cheese Fondue [Melanie Makes]. Or make this pretty Mexican Shrimp Layered Salad!
Get the Recipe:
Zucchini Cheese Enchiladas Verde
Ingredients
- 16 corn tortillas
- Oil for frying tortillas
- 2-3 cups Mexican cheese, we use Cabot Jack Cheese
- 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)
Instructions
- 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).
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Where do you use the pico? In the mixture or after it is baked with the avocado and sour cream?
for the topping :)