Last night was the 3rd time in as many weeks to make zucchini beef enchiladas. Big Hit Every Time! I even made extra this time to make sure there would be enough leftovers for lunch. There might be enough for one person. I love it when they enjoy my cooking.
The great thing about this dish; you can change them each time you make them. Want chicken enchiladas? Shred some chicken. Want cheese enchiladas? Shred up some different cheeses. You can really get creative.
I did finally get some pictures and I've had many of you asking for the recipe so here you go!
Zucchini Enchiladas
Makes 16-18 enchiladas
Ingredients:
1 lb ground beef 80/20
2-3 Tbsp Taco Seasoning click link for recipe
3 medium large zucchini
2 cups shredded cheese (we like extra sharp cheddar)
1/2 yellow onion diced
1 8oz can of El Pato tomato sauce (find it in the Ethnic section of the grocery store)
Directions:
Preheat oven to 375° Prepare a 9x13 casserole dish with cooking spray.
Brown ground beef, add taco seasoning and let simmer while you're getting the rest of the ingredients ready.
Using a mandolin slicer on the thinnest setting, slice the zucchini into strips. Lay them out on a cutting board or cookie sheet and press with paper towels to absorb some of the natural liquid. Shred your cheese, dice the onion.
Place 4 strips of zucchini side by side overlapping each other about 1/4". Place 1 Tbsp or so of hamburger on the zucchini strips. Add onion and cheese and carefully roll up. Place in casserole dish. Repeat process.
Drizzle 1 spoonful of El Pato sauce on each enchilada. Sprinkle remaining cheese, onion and any beef over the top. Cover with foil and bake for 30 minutes. Remove foil and bake 5 more minutes to make sure cheese is melted and gooey.
Serve with your favorite toppings. Some suggestions: sour cream, avocado, black olives, green onion, hot sauce, salsa. Whatever you like.
Nutritional value for 3 enchiladas:
calories 486; fat 36.9; total carbs 7.4; fiber 1.8; net carbs 5.6; sugars 4.9; protein 30.8
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