What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 zucchini enchiladas recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Zucchini Enchiladas Recipe
Zucchini Enchiladas
Zucchini Enchiladas
Cheesy Zucchini Enchiladas
Cheesy Zucchini and Chicken “Enchiladas”
Chicken Zucchini Enchiladas
Chicken Zucchini Enchiladas
Zucchini Enchilada Casserole
Zucchini Enchiladas
Corn and Zucchini Enchiladas
Low-carb Chicken Zucchini Enchilada
Black Bean and Zucchini Enchiladas
Zucchini Enchiladas
Zucchini Enchiladas
Zucchini Wrapped Chicken Enchiladas
How long do you cook zucchini enchiladas?
Roll up the remaining zucchini ribbons and filling and arrange in the dish. Top the rolls with the remaining 1 cup salsa. Add several dashes of the hot sauce and sprinkle with the remaining 1/2 cup cheese. Bake until the cheese is melted and the filling is hot, about 25 minutes.
How do I make my enchiladas not soggy?
The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don’t soak up too much of the sauce and therefore start to break down.
Should enchiladas be corn or flour?
Corn tortillas are traditional for enchiladas, but flour tortillas also work.
What kind of Mexican cheese is good for enchiladas?
Mild and slightly salty, queso blanco is popular for cooking and snacking. It’s often used as a topping for enchiladas and empanadas or as a filling for chicken breasts, peppers, enchiladas and burritos.
How many calories are in zucchini enchiladas?
Calories in zucchini enchiladas
| Calories | 350.3 |
|---|---|
| Sodium | 794.7 mg |
| Potassium | 731.6 mg |
| Total Carbohydrate | 41.4 g |
| Dietary Fiber | 8.0 g |
How do you make eggplant enchiladas?
Instructions
- Heat the olive oil in a deep skillet or Dutch oven. …
- Add eggplant, salt, and pepper, and mix well. …
- Add garlic and bell pepper. …
- Remove from heat; stir in almonds and cheese.
- Preheat oven to 350°F.
- Moisten each tortilla briefly in water then place approximately 1/4 cup filling on one side and roll up.
Are enchiladas better with corn or flour tortillas?
While some recipes use flour tortillas, corn tortillas are traditional and are the better option for enchiladas for good reason. Corn tortillas have a distinct flavor that plays a key part of the enchilada experience, compared to flour tortillas, which are more like a blank slate.
Why do my enchiladas fall apart?
Traditional enchiladas are made with less sauce but, because the tortillas are coated in sauce, it’s more evenly distributed throughout the dish. And, with less sauce, it’s less likely your tortillas will sog out and disintegrate.
Should you fry flour tortillas for enchiladas?
Frying flour tortillas beforehand is a common practice when making enchiladas. It’s how they’re traditionally made in Mexico! Lightly frying the tortilla before preparing the enchiladas will prevent it from soaking up too much sauce.
Do Mexicans use flour tortillas for enchiladas?
Typically, most common in American Mexican joints, flour tortillas are offered whereas corn tortillas are more often found in areas closer to Mexico and around central and southern Mexico.