Best Bountiful Garden Zucchini Enchiladas Recipes

SKILLET CHICKEN AND ZUCCHINI ENCHILADAS WITH TOMATILLO SAUCE

Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce image

These super simple 5 ingredient Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce are not only delicious, but they're ready in 35 minutes or LESS! Every bite is tangy, slightly spicy, cheesy, and FULL of flavor. They're the perfect one skillet meal to make all year long!

Provided by Traci

Time 40m

Number Of Ingredients 5

Ingredients

3 cups shredded chicken
2 cups julienned zucchini
4 cups tomatillo sauce, (divided)
12 small tortillas
6 ounces monterey jack cheese

Steps:

Heat oven to 375 °F.
Spray a 12" skillet with cooking spray. Set aside.
Combine chicken, zucchini, and 2 cups tomatillo sauce in a large bowl.
Mix well.
Spoon about 3 Tablespoons of the chicken mixture down the center of each tortilla.
Fold edges over filling.
Place seem side down in prepared skillet.
Pour the remaining tomatillo sauce over enchiladas.
Sprinkle tops with cheese.
Bake for 20-25 minutes or until the cheese starts to brown.

Nutrition Facts : ServingSize 2 enchiladas, Calories 290 kcal, Carbohydrate 24 g, Protein 18 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 47 mg, Sodium 1050 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 5 g

GARDEN VEGETABLE ENCHILADAS

Garden Vegetable Enchiladas image

Categories Cheese Herb Vegetable Bake Sauté Vegetarian Dinner Tortillas Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8

Number Of Ingredients 12

Ingredients

4 tablespoons (1/2 stick) butter
3 cups coarsely chopped zucchini and/or yellow crookneck squash
1 cup chopped onion
1 1/2 cups fresh corn kernels or frozen, thawed
1 4-ounce can diced mild green chilies
1/2 cup chopped fresh cilantro
3 tablespoons chili powder
2 tablespoons all purpose flour
1 1/2 teaspoons ground cumin
2 1/2 cups whole milk
2 cups (packed) grated Monterey Jack and/or sharp cheddar cheese (about 8 ounces)
8 8-inch warm flour tortillas

Steps:

Preheat oven to 350°F. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add zucchini and onion and sauté until vegetables are just tender, about 4 minutes. Mix in 1 cup corn, canned chilies and 1/4 cup cilantro; season filling with salt and pepper.
Melt 3 tablespoons butter in heavy medium saucepan over medium-high heat. Whisk in chili powder, flour and cumin; stir 30 seconds. Gradually whisk in milk. Cook until sauce is thick and bubbling, whisking occasionally, about 5 minutes. Add 1 1/2 cups cheese; whisk until smooth. Season with salt and pepper.
Spread 1/4 cup sauce in bottom of 13 x 9 x 2-inch glass baking dish. Mix 3/4 cup sauce into filling. Place generous 1/3 cup filling in center of 1 tortilla; roll up to enclose filling. Place enchilada in baking dish. Repeat with remaining tortillas and filling. Cover enchiladas with remaining sauce, then sprinkle with remaining 1/2 cup corn and 1/2 cup cheese.
Bake vegetable enchiladas until heated through, about 45 minutes. Sprinkle with 1/4 cup cilantro and serve.