We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Zucchilattas
0 Likes
Prep Time:
15 minutes
15 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
35 minutes
35 minutes
Savor the flavors of summer with garden-fresh zucchini enchiladas.
Ingredients:
- 1.5 pounds sliced zucchini
- 1 pound mushrooms, sliced
- 1 onion, sliced
- 1.5 pounds tomatoes, chopped
- salt and pepper to taste
- 1.5 pounds Monterey Jack cheese, shredded
- 10 (10 inch) flour tortillas
Instructions:
- Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.
- In a large skillet over medium heat, melt butter. Add zucchini, mushrooms, onion, tomatoes, salt, and pepper. Cook and stir until vegetables are soft.
- Place tortillas in the preheated oven for 2 to 3 minutes until soft. Spoon zucchini mixture and Monterey Jack cheese onto each tortilla, keeping some for toppings. Roll up the tortillas and arrange them in a baking dish seam side down. Spread the remaining zucchini mixture over the top and sprinkle with the leftover cheese.
- Place in the oven that has been preheated for 15 minutes, or until the cheese is bubbly.