Zucchini Enchiladas with Salsa Roja and Jalapeño-Cilantro Salsa Verde

I love love love loooove mexican food! I am constantly craving it. Unfortunately, we don’t have any great mexican restaurants near our apartment (at least that I have discovered yet) so I often satisfy my craving by making mexican cuisine at home.

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Mexican food can be really heavy, so what is great about making it at home is you are given the ability to control the ingredients and amount of cheese and other unhealthy components of your meal. I often like to add a lot of cheese anyway, though…

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These enchiladas taste AWESOME and make a really healthy meal on their own. AND they are packed with zucchini so you get lots of vitamins in your meal! Healthy and delicious SCORE!

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Because it is labor day weekend and what would a long weekend be without a dose of unhealthy, I decided to make a salsa verde appetizer to eat with salty tortillas chips om nom nom. The salsa has a strong, wonderful flavor. It goes great with a salty tortilla chip, and would make a great addition to a sandwich or salad too.

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Zucchini Enchiladas with Salsa Roja

Servings: 2-4 (makes 4 enchiladas)


olive oil non-stick spray

1 tsp extra virgin olive oil

3 garlic cloves, separated (2 cloves and 1 clove), minced

2 green onions, chopped, plus more for serving

small handful cilantro, chopped, plus more for serving

2 zucchinis, grated

2 cups grated mexican blend cheese

4 large flour tortillas

1 tbsp  adobo sauce from can of chipotle pepper in adobo sauce

1 cup tomato sauce

1/4 tsp chipotle chili powder

1/4 tsp cumin

1/2 cup vegetable broth

Preheat oven to 400. Spray a baking dish with olive oil spray.

Heat oil in medium sauce pan. Saute 1 garlic clove until softened, about 1 minute. Add adobo sauce, chili powder, cumin, broth, and tomato sauce. Add salt and pepper to taste. Bring mixture to a boil. Reduce heat to low and simmer for 10 minutes. 

In a large nonstick skillet, saute remaining garlic (2 cloves-worth) and green onions over medium heat for about 3 minutes, until softened, stirring continuously. Add zucchini and salt and pepper to taste. Cook for 5 minutes. Remove from heat and stir in 1/2 cup of the cheese.

Spoon zucchini mixture evenly among 4 tortillas. Roll up tortillas and place seam side down in baking dish. Spoon all of the enchilada sauce over tortillas. Sprinkle with remaining cheese. Bake for 20 minutes.

Serve with chopped cilantro and green onions.

Adapted from Skinny Taste

Jalapeño-Cilantro Salsa Verde


1 large bunch cilantro, washed and dried

4 jalapeño peppers, de-seeded and chopped

10 cloves garlic, peeled

2 14.6 oz cans petite diced tomatoes

1 15 oz can tomato sauce

Add cilantro, peppers, and garlic to food processor. Blend until thoroughly mixed, about one minute. Add diced tomatoes and tomato sauce to food processor. Add salt and pepper, to taste. Blend until mixture is again thoroughly mixed, 1-2 minutes. Taste and adjust seasonings as desired. Serve with tortilla chips.

Adapted from Bluebonnets + Brownies


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