Bountiful Garden Zucchini Enchiladas
I LOVE this recipe but I did change a few things just because of what I had in the pantry already. In my opinion, corn tortillas taste ALOT better than flour and dont get soggy over time. Also, I used jalapeno peppers instead of canned green chillies to up the heat factor a little bit. I added curry powder to the filling-- zucchini and black beans. As for the cheese, I used Kroger's Habanero cheese, which was awesome. I forgot to double to sauce recipe and didnt have enough to nicely coat the tray, so I added a can of pre-made enchilada verde sauce mixed in with the small amount of cheese sauce that was left-- this was GREAT for a quick fix.
The enchiladas were AMAZING-- super gooey, creamy, and chock full of healthy veggies!
Also, my very meat loving husband loves these enchiladas as well, which is really saying something!!
5 users found this review helpful
Dec. 30, 2011