These Easy Zucchini Enchiladas are a fun twist on the classic dish! With fresh zucchini, cheesy goodness, and a zesty sauce, they are sure to please everyone at the table.
Who knew veggies could be this tasty? I love how quickly these come together—perfect for busy nights when you want something delicious without a lot of fuss!
Key Ingredients & Substitutions
Zucchini: This is the star of the dish! Choose firm zucchinis for the best flavor. If you’re out of zucchini, you can try thinly sliced eggplant or bell peppers as a fun alternative.
Shredded Chicken: For a vegetarian option, skip the chicken or substitute it with black beans or lentils for protein. I love how beans add a nice texture and flavor!
Cheese: I like a blend of sharp cheddar and Monterey Jack for creaminess. If you’re dairy-free, there are great plant-based cheese options available that melt well.
Enchilada Sauce: You can use store-bought sauce for convenience. If you’d like, make a homemade sauce with crushed tomatoes, chili powder, and spices for a personal touch.
Fresh Cilantro: If cilantro isn’t your favorite, try fresh parsley or even green onions for garnish. They add a lovely brightness to the dish!
How Do You Get Perfectly Rolled Zucchini Enchiladas?
The key to rolling zucchini into enchiladas is to slice them thinly and uniformly. This makes them easier to roll without breaking. Here’s how you do it smoothly!
- Use a mandoline for even slices, or take your time with a knife for nice, thin strips.
- Lay each zucchini strip flat and place a spoonful of the filling at one end, then carefully roll it up. Keep it tight, but not too tight to avoid tearing.
- When placing in the baking dish, ensure the seam side is down to prevent them from unrolling during cooking.
This method keeps everything together and makes for a beautiful presentation. You’ll impress everyone with these enchiladas!
Easy Zucchini Enchiladas That Taste Amazing
Ingredients You’ll Need:
For the Enchiladas:
- 3 medium zucchinis, thinly sliced lengthwise
- 2 cups cooked shredded chicken (optional for non-vegetarian)
- 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) enchilada sauce (red or green)
- 1/4 cup fresh cilantro, chopped
For Seasoning:
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
For Topping (Optional):
- Sour cream
- Sliced avocado
How Much Time Will You Need?
This delicious recipe takes about 15 minutes for prep and 30 minutes cooking time. So, you’re looking at approximately 45 minutes in total from start to finish. Quick and easy, right?
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). It’s important to do this first so it’s ready when we need to bake the enchiladas.
2. Slice the Zucchini:
Using a mandoline slicer or a sharp knife, slice the zucchinis lengthwise into thin strips—about the size of a standard tortilla. These will be our “enchilada wrappers.”
3. Sauté the Vegetables:
In a large pan, heat the olive oil over medium heat. Add in the chopped onion and minced garlic, and sauté them until they’re soft and fragrant, which should take about 3-4 minutes.
4. Add Chicken and Spices:
If you’re using shredded chicken, now’s the time to add it to the pan. Along with the chicken, mix in ground cumin, chili powder, salt, and pepper. Stir everything together and let it cook for about 2 minutes so the flavors blend nicely. Once done, remove it from heat.
5. Prepare the Baking Dish:
Take a baking dish and spread a thin layer of enchilada sauce on the bottom. This helps keep the zucchinis from sticking and adds flavor!
6. Assemble the Enchiladas:
Now it’s time to roll! Place a zucchini strip flat on your counter, add a spoonful of the chicken mixture (or sautéed veggies if you’re keeping it vegetarian), sprinkle a bit of cheese on top, then roll it up tightly and place it seam side down in the baking dish. Repeat this process with all zucchini strips and filling.
7. Pour and Bake:
Once all enchiladas are in the dish, pour the remaining enchilada sauce over the rolls and top it all off with the rest of the cheese. Cover the dish with foil and bake for 20 minutes. After that, remove the foil and bake for another 10 minutes until the cheese is bubbly and slightly golden.
8. Finish and Serve:
When they’re done, take them out of the oven, and sprinkle with fresh cilantro. Serve with a dollop of sour cream and some sliced avocado if you like. Enjoy your delicious zucchini enchiladas!
Can I Use Other Vegetables Instead of Zucchini?
Absolutely! If you’re not a fan of zucchini, you can try using thinly sliced eggplant or bell peppers. Just make sure the vegetables are sliced thinly enough to roll easily!
Can I Make These Enchiladas Ahead of Time?
Yes, you can prepare the enchiladas up to the point of baking and store them covered in the fridge for up to 24 hours. Just add a little extra baking time if you bake them straight from the fridge!
What’s the Best Way to Store Leftover Enchiladas?
To store leftovers, place them in an airtight container and keep them in the fridge for up to 3 days. Reheat in the oven or microwave before serving for the best flavor and texture.
Can I Freeze These Zucchini Enchiladas?
Yes! They freeze well. Just make sure to wrap them tightly in plastic wrap and then place them in a freezer-safe container. They can be stored for up to 3 months. Thaw in the fridge overnight before baking.
