This recipe is a combination of my Cheese & Onion Enchiladas and this Cheesy Zucchini Enchilada recipe.
Another way to get more veggies into your life... But, if you want it even healthier, see the second recipe link above.
CHEESE & VEGGIE ENCHILADAS
1 tablespoon oil
1 cup sliced yellow onion
1 medium zucchini, grated
1 medium yellow squash, grated
1 tablespoon jarred garlic
salt and pepper to taste
6 large flour (8-inch) tortillas
1 (8 ounce) block of Monterey Jack cheese, shredded
1 (10 – 15 ounce) jar or can of enchilada sauce (I used Kroger Chipotle enchilada sauce this time)
Sauté onions for 3 to 4 minutes in oil. Add zucchini, squash, garlic, salt and pepper. Cook for 2 to 3 more minutes.
Meanwhile, pour a small amount of the enchilada sauce in the bottom of an 8 x 11 x 2 inch casserole dish. Set aside.
Spread tortillas out on the counter. Place one sixth of the veggie mixture and a portion of cheese (you decide the amount) on each tortilla. Roll up and place seam side down in casserole dish. Cover with enchilada sauce, amount as desired. Sprinkle more cheese on top.
Bake at 375 degrees for 20 to 25 minutes.
Yield: 6 enchiladas