Wednesday, August 3, 2011

Zucchini Enchiladas

Sauteed zucchini, green pepper, onion & Cilantro

Zucchini Enchiladas

2 Medium Zucchini (washed & cubed) (I like to use 1 green zucchini & 1 yellow zucchini)
1 large Vidalia Onion (peeled & chopped)
2 Medium Bell Peppers (washed, seeds taken out & chopped)
1 bunch of fresh Cilantro (washed & chopped) (or Basil if you prefer)
3 cooked white chicken breasts (chopped) (many times I use leftover chicken) (you may also substitute 1lb ground beef - browned)
2 cans kidney beans (drained) (I like to use 1 can kidney beans & 1 can undrained hot chile beans)
1 1/2 cups hot salsa (if you don't like spicy food then use mild or medium salsa)
2 1/2 cups of shredded cheddar cheese (or a mix of cheddar and jalapeno cheese)
1 package of tortilla wraps (I use the large size which come in a package of 8)

Saute the first 4 ingredients with a little bit of olive oil - for about 5 to 7 minutes (or until slightly tender - DO NOT OVERCOOK! - it will be baked in the oven also).  Let this cool a little, then in a large stainless steel bowl stir (with a wooden spoon) the sauteed veggie mixture with the chicken, beans and salsa.

To assemble:  Take 1 tortilla wrap and place it on a plate.  Place 1/8 of the veggie/chicken mixture on the tortilla shell (I just eye the amount - it's OK if each tortilla is not exactly the same) and top with a scant 1/4 cup of cheese.  Fold both sides of the tortilla shell over to cover the mixture and then place the tortilla (folded side down) in a large pyrex baking dish (9X15 works well).  Repeat with the remaining tortilla wraps. (I always save a little of the veggie/chicken mixture & the cheese to sprinkle on the top of the filled wraps before baking - see picture below)

Bake in a preheated 350 degree oven for 30 minutes.  Enjoy!

Ready to be baked for 30 minutes in a preheated 350 degree oven

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