Mushroom Zucchini Enchiladas

Summertime brings with it an abundance of beautiful veggies, and zucchini is one of those that grows prolific at this time of year with a large harvest from every plant. Here is a recipe that uses up at least 5-6 zucchinis in a delicious Mexican enchilada. Mildly spiced, veggie-packed, light and delicious these enchiladas are, making them the perfect summertime dish.  These enchiladas are on the lighter side as I only stuffed them with zucchini and mushrooms and a light dusting of cheese.  Since zucchini is mostly water one doesn’t feel weighed down after having these delectable enchiladas, so go ahead have two helpings if you like! 

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To make these enchiladas as delicious as possible I added mushrooms and garlic, a pinch of cumin, oregano and black pepper.  These can be made with or without the cheese – either way it’s going to taste outstanding. The best part of this recipe is it requires minimal effort and can be whipped up in a jiffy.  Give it a try!

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Mushroom Zucchini Enchiladas
makes 10 enchiladas

Ingredients:

  • 5-6 zucchini cut into chunks
  • 1 lb mushrooms cut in small pieces
  • 2-4 garlic cloves minced
  • 1 tsp oregano
  • 1 tsp cumin powder
  • 1/2 tsp black pepper
  • 2 cups shredded Monterey Jack or cheddar cheese plus more to sprinkle on top of enchiladas
  • 1 can Green enchilada sauce – I buy mine readymade from the grocery store
  • 10 corn tortillas
  • Salt to taste
  • Olive oil
  • Cilantro for garnish

Directions:

  • Preheat oven to 400 degrees.
  • In a sauté pan warm 2 tbsp olive oil and lightly fry garlic, then add the cut zucchini and mushroom.  Stir-fry the veggies for 7-10 minutes until the veggies are slightly tender.

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  • Add the cumin powder, black pepper, oregano and salt to taste.  Mix into the veggies and cook for another minute.  Turn the stove off.

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  • In a large baking dish spread a little olive oil at the bottom of the dish and pour a little of the green chili sauce to cover the bottom of the dish.
  • Get ready to make the enchiladas.  Microwave the corn tortillas so they are soft and pliable.  Start stuffing the tortillas with veggies and a little cheese.  Roll and place in the baking dish.  Continue doing this until all the tortillas are stuffed.

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  • Top all the enchiladas with chili sauce, then with a sprinkling of cheese and a light dusting of black pepper.

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  • Bake in the oven for 30 minutes.  When they are ready garnish with cilantro and serve warm.

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