I made these yesterday. Instead of just putting in zucchini, I also added a sweet potato and made two batches (one's in the freezer). I certainly love these and I tend to make them more like enchilada lasagna. They're just too time consuming to actually roll each enchilada. I also realize that I never put the recipe on my blog, so here it is (thanks to the Six O'Clock Scramble - I highly recommend you check it out.)
1 can (15 oz.) mild enchilada sauce
2 Tbsp. olive oil
1 tsp. minced garlic (about 2 cloves)
1/2 red or yellow onion, diced
2 zucchini, cut lengthwise into 4 strips, and diced (+/or cubed sweet potato)
3/4 tsp. cumin
3/4 tsp. chili powder
1/2 tsp. salt (optional)
10-12 corn tortillas
2 cups (8 oz.) shredded Mexican blend cheese (or use Cheddar or Monterey Jack)
Preheat the oven to 375 degrees, and spray the bottom of a 9 x 13-inch baking dish with nonstick
cooking spray. Spread about 1/4 of the can of enchilada sauce on the bottom of the pan.
In a heavy skillet, heat the olive oil over medium heat. Cook the garlic for about 30 seconds, and then add the onions and zucchini (or sweet potatoes). Season them with cumin, chili powder, and salt (optional). Sauté the mixture, stirring it occasionally, for about 10 minutes until the vegetables are very soft.
Wrap the tortillas in a moist paper towel and heat them in the microwave oven for about 1 minute until they are soft. (Alternatively, warm each tortilla over medium heat in a nonstick skillet for 20 seconds per side, or until soft. OR, make it into a lasagna enchilada plate)
On a plate, fill each tortilla with about 2 Tbsp. of the vegetable mixture, and about 1 Tbsp. of cheese. Roll it and place it in the pan. Repeat with the remaining tortillas until all the filling is used. Pour the remaining enchilada sauce evenly on top of the tortillas, and top them with any remaining cheese. (Or layer everything like a lasagna- still a great yummy flavor!)
Bake, uncovered, for 20-25 minutes until the sauce is bubbly. Serve hot.
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