Easy Zucchini & Cheese Enchiladas
These delicious Vegetarian Enchiladas are a comforting and hearty meal. Filled with a creamy mix of cheese and zucchini and smothered in a rich sauce, they make for a satisfying dinner.
Equipment
- 13x9x2-inch baking dish
- medium-sized bowl
Ingrediënten
- 2 medium zucchini grated
- 1 c. ricotta or cottage cheese
- 1 small onion chopped
- 2 cloves garlic minced
- 1 c. mushrooms optional
- 2 c. cheddar cheese grated
- 1 26-oz. jar pasta or spaghetti sauce
- 8 flour tortillas
Instructies
- Preheat the oven to 350°F (175°C).
- In a medium-sized bowl, combine the grated zucchini, ricotta or cottage cheese, chopped onion, minced garlic, and optional mushrooms.
- Stir in 1 cup of the grated cheddar cheese.
- Pour half of the pasta sauce into the bottom of a 13x9x2-inch baking dish, spreading it evenly.
- Spoon the zucchini mixture into each of the flour tortillas.
- Roll each tortilla tightly and place them seam-side down in the baking dish.
- If there is any remaining zucchini mixture, sprinkle it on top of the rolled tortillas.
- Pour the remaining pasta sauce over the top of the tortillas, then sprinkle with the remaining 1 cup of cheddar cheese.
- Bake for 30 minutes, or until the cheese is melted and bubbly and the filling is heated through.
Notes / Tips / Wine Advice:
Summary
These easy zucchini and cheese enchiladas are a comforting vegetarian meal. Filled with a creamy mix of cheese and vegetables and smothered in savory pasta sauce, they make for a delicious family dinner.
Wine Advice A light-bodied red wine like a Pinot Noir or a crisp white like a Sauvignon Blanc would be a good choice to pair with the rich, tomato-based sauce.
Wine Advice A light-bodied red wine like a Pinot Noir or a crisp white like a Sauvignon Blanc would be a good choice to pair with the rich, tomato-based sauce.
Nutritional Information
Calories: 400 kcal | Carbohydrates: 45 g | Protein: 20 g | Fat: 18 g | Fiber: 6 g | Sugar: 8 g | Salt: 1.2 g
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