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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 10 |
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This uses up zucchini in a very tasty way. Was not expecting much but boy did this turn out nicely. Cooking time includes saute time. These could easily be made with chicken. Ingredients:
6 cups zucchini, grated |
1 cup green onion, chopped (5 onions) |
7 ounces green chilies, chopped |
2 teaspoons oregano |
1 teaspoon chili powder |
1 tablespoon garlic, powdered |
1 dash red pepper, cayenne (optional) |
2 cups sour cream |
3 cups cheddar cheese, shredded |
3 cups monterey jack cheese, shredded |
12 tortillas, flour |
28 ounces enchilada sauce, green chili |
Directions:
1. Saute zucchini, green onions, chillies, oregano, chilli powder, garlic and red pepper (cayenne) if using for about 20-30 minutes. If you have liquid at the end of sauteing drain, I did not.
2. Add sour cream and 1 cup each of the cheeses, mix well.
3. Using a dish that has been sprayed with Pam pour a small amount of green chilli enchilada sauce and spread around.
4. Fill tortillas with two heaping spoonfuls of zucchini mixture, roll and place seam side down in dish with enchilada sauce. Repeat until you run out of mixture, I made large ones and only got 10.
5. Spread the rest of the green chilli enchilada sauce over the top of all the enchiladas.
6. Top with the rest of the cheese.
7. Bake in 350' oven for 45-60 minutes uncovered.
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