Reviewed: Nov. 20, 2009

Yummy - will add some chicken next time for added protein.

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FACS101

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Reviewed: Nov. 20, 2009

Verry good. I made this the night before and baked it before serving. I used 1% milk and cheddar cheese.

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Carla_P

Cooking Level: Expert

Living In: Woodbridge, Ontario, Canada

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Reviewed: Oct. 8, 2009

Delicious! I added black beans and used garlic jack--highly recommend using garlic jack! Unlike everyone else, though, I think that you could actually cut back the amount of sauce. I didn´t sprinkle cheese on top, and next time will make half the amount of cheese sauce and only pour it on top--I don´t think it is necessary to mix with the filling. Just to make it a little less of a heart attack waiting to happen! But really, really delicious!

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gmcm

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Reviewed: Oct. 4, 2009

Amazingly easy and tasty! Really filling, too. I agree with the other users, definitely make more sauce! We also threw a little extra cheese on top, because we <3 cheese around here. Otherwise amazing recipe, nice change of pace from endless sauteed zucchinis for those of us that find our gardens overfloweth.

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Beckinstein

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Reviewed: Sep. 21, 2009

This was delicious. Definitely double the sauce. You will be glad you did! This is a great way to use up the abundance of summer zucchinis and tomatoes. I make recipes from this site all the time and this is the first time I've commented on or rated a recipe.

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JEMITCHELL

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Reviewed: Sep. 20, 2009

These were pretty good but next time I'm making more sauce and adding more chilli powder and potentially adding more filling. I added chicken to my husband's half but I think I should have marinated the chicken or something first because he wasn't in love with the enchiladas.

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SarahZielie

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Reviewed: Sep. 20, 2009

I made these as-is. They were so good all three of my kids ate them! That takes a special recipe. The sauce for these would even be good on nachos.

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shoegirl

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Reviewed: Sep. 12, 2009

Great enchiladas! I make extra sauce and filling, if you are concerned about the high cal.s use the same amount of sauce that the recipe calls for, but don't cook it as long. Maybe about 3 min. and it wont be as thick.

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Jessica

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Reviewed: Sep. 2, 2009

These enchiladas were very good!I liked the cheese sauce, next time I will double it because I didn't have enough to cover the top of the enchiladas. I added some leftover white beans and a bit of roasted jalapeno. I felt that the filling wasn't dense enough- next time maybe I will cut the zucchini in smaller pieces and/or add a little bit of rice to help bind it together.

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Amy

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Reviewed: Aug. 22, 2009

I loved these and so did my kids. I would have prefered a little more sauce though. My husband did not care for them at all though. He missed the meat.

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LYNNDEE1411

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Reviewed: Aug. 15, 2009

This was excellent! I needed to extend the amount so browned a lb. of hamburger. Added it to the mixture and it was wonderful.

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mimivan

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Reviewed: Aug. 10, 2009

I made this tonight for my parents and siblings....my sister said this was the best enchilada she has ever had. I did tweek the recipe a little. I added a small can of this mexican salsa called "El pato" to the sauce mixture. It added a good kick. Also I put maybe a 1/2 tsp of tabasco. As a garnish, I added some chives, cilantro and sour cream. So yummy. Thanks again!!!!

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kellyrn1081

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Reviewed: Aug. 8, 2009

This was wonderful! My four year old daughter asked for seconds and she never does that! My husband was a little skeptical of meatless enchiladas because I make amazing authentic (as far as I know...) enchiladas. Even he loved them and requested I make them again when we have company next week! The only thing I changed was adding a mexican spice mix I keep handy and making an extra half batch of the cheese sauce because the amount this recipe makes did not cover the enchiladas and we prefer them soft not crispy. Overall though they were amazing!!!! Thanks:)

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Betc84

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

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Reviewed: Aug. 7, 2009

Excellent. I never thought to zucchini in an enchilada but it was a great idea. And the cheese sauce portion of this recipe would be great on it's own, but add it to the enchiladas and it is dynamite. I also added some leftover shredded chicken to mine just so I could use it up. I will be making these again.

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Daniel's Sarah K

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Utica, Michigan, USA

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Reviewed: Aug. 4, 2009

Great loved them. I however added some red peppers and a little of my salsa. My family wasn't exited about them until after the first bite. They loved them also.

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Terrie

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Reviewed: Aug. 3, 2009

This recipe was great. I loved the cheese sauce. I added yellow squash and cauliflower to the filling, it made a great vegetarian dish that even my two year old enjoyed.

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mom2brenna

Cooking Level: Expert

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Reviewed: Jul. 30, 2009

Excellent! The only "tweaks" I made were to add a can (16oz) of black beans to the filling, and garnished with some sour cream and fresh cilantro. I served this with Mexican rice. My girlfriend and I loved them!

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reidnez

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Reviewed: Jul. 30, 2009

These were very good! Always skeptical of trying recipes that haven't been reviewed yet...but this one I couldn't pass up, since I have a load of zucchinis from my garden! The cheese sauce is very creamy and I would have never thought of making it that way! Thanks for the great recipe Annabelle!!!!!!

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