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Zucchini Enchiladas

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
10 servings
Dinner Mexican
Zucchini Enchiladas
Ingredients
  • 2 tablespoons butter
  • 1 1/2 pounds sliced zucchini
  • 1 pound mushrooms, sliced
  • 1 onion, sliced
  • 1 1/2 pounds tomatoes, chopped
  • salt and pepper to taste
  • 1 1/2 pounds Monterey Jack cheese, shredded
  • 10 (10 inch) flour tortillas
Instructions
1
Preheat your oven to a high temperature of 350 degrees Fahrenheit (175 degrees Celsius).
2
To prevent sticking, lightly spray a 9x13 inch baking dish with cooking oil or non-stick spray.
3
Melt butter in a large pan over medium heat on your stovetop. Combine the zucchini, mushrooms, onion, tomatoes, salt and pepper in a bowl before adding them to the pan. Cook and stir until the vegetables are tender.
4
Warm tortillas in the oven for 2 to 3 minutes, or until they become soft and pliable.
5
Fill the warmed tortillas with a mixture of zucchini, Monterey Jack cheese and some reserved ingredients. Set aside the remaining zucchini mixture for a topping. Roll the filled tortillas and place them seam-side down in the prepared baking dish.
6
Cover the rolled tortillas with the reserved zucchini mixture and top with any remaining cheese.
7
Bake the filled tortillas in a preheated oven for 15 minutes, or until the cheese is melted and bubbly.