Best 3 Zucchini And Red Pepper Enchiladas With Two Salsas Recipes

**Savor the vibrant flavors of zucchini and red peppers in our Enchiladas extravaganza, complemented by two tantalizing salsas. Dive into a culinary journey where fresh zucchini, roasted red peppers, and a blend of Mexican spices dance on your taste buds. Our recipes offer a delightful fusion of textures, from the tender zucchini and roasted peppers to the crispy tortillas and melted cheese. Accompanied by a zesty tomatillo salsa and a creamy avocado salsa, these Enchiladas promise an explosion of flavors in every bite.**

Let's cook with our recipes!

ZUCCHINI ENCHILADAS

Zucchini Enchiladas image

An easy, delicious, low-carb dinner. Zucchini boats stuffed with cheesy, creamy chicken and peppers. All the flavor of enchiladas without the tortillas!

Provided by RIVERSOUL82

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 8

Number Of Ingredients 9

Ingredients

4 medium zucchini
1 tablespoon extra-virgin olive oil
1 medium onion, diced
1 green bell pepper, diced
4 cups cubed cooked chicken
1 (4 ounce) package cream cheese
1 (1.25 ounce) package taco seasoning mix
1 (10 ounce) can enchilada sauce
1 (8 ounce) package shredded extra-sharp Cheddar cheese

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Slice ends off zucchini and cut them lengthwise. Scoop out centers, leaving a 1/4-inch wall around each. Line up zucchini "boats" on a rimmed baking sheet.
Heat olive oil over medium-low heat in a large saucepan. Add onion and bell pepper; cook and stir until onion is softened and translucent, about 5 minutes. Remove from heat; stir in cooked chicken, cream cheese, and taco seasoning until well combined and creamy.
Spoon chicken mixture evenly into zucchini boats. Pour enchilada sauce over each, making sure to cover any exposed zucchini and barely cover the bottom of the baking sheet. Top each with Cheddar cheese.
Bake in the preheated oven until cheese is just starting to brown, about 25 minutes. Let cool for 5 minutes before serving.

Nutrition Facts : Calories 384.7 calories, Carbohydrate 12 g, Cholesterol 100.2 mg, Fat 25.3 g, Fiber 1.9 g, Protein 27.3 g, SaturatedFat 10.9 g, Sodium 693.5 mg, Sugar 3.6 g

ZUCCHINI ENCHILADAS

Zucchini Enchiladas image

I love this enchilada recipe because it helps me serve a healthy but tasty meal to my family. When my garden is bursting with zucchini, I turn to this dinner to make the most of it. My family loves the freshness of this tasty classic. -Angela Leinenbach, Mechanicsville, Virginia

Provided by Taste of Home

Categories Dinner

Time 2h

Yield 12 servings.

Number Of Ingredients 21

Ingredients

1 medium sweet yellow pepper, chopped
1 medium green pepper, chopped
1 large sweet onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
2 tablespoons chili powder
2 teaspoons sugar
2 teaspoons dried marjoram
1 teaspoon dried basil
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 bay leaf
3 pounds zucchini, shredded (about 8 cups)
24 corn tortillas (6 inches), warmed
4 cups shredded reduced-fat cheddar cheese
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/2 cup minced fresh cilantro
Reduced-fat sour cream, optional

Steps:

In a large saucepan, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened. Discard bay leaf., Preheat oven to 350°. Place 1/3 cup zucchini down the center of each tortilla; top with 2 tablespoons cheese and 2 teaspoons olives. Roll up and place seam side down in two 13x9-in. baking dishes coated with cooking spray. Pour sauce over the top; sprinkle with remaining cheese., Bake, uncovered, 30-35 minutes or until heated through. Sprinkle with cilantro. Serve with sour cream if desired.

Nutrition Facts : Calories 326 calories, Fat 13g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 846mg sodium, Carbohydrate 42g carbohydrate (10g sugars, Fiber 7g fiber), Protein 16g protein. Diabetic Exchanges

ZUCCHINI AND RED PEPPER ENCHILADAS WITH TWO SALSAS

Zucchini and Red Pepper Enchiladas with Two Salsas image

Provided by My Food and Family

Categories Recipes

Time 50m

Number Of Ingredients 23

Ingredients

For enchiladas:
1 large white onion, cut crosswise into 1/2-inch-thick rounds
2 red bell peppers, quartered
3/4 pound medium zucchini, cut lengthwise into 1/4-inch-thick slices
1/2 cup vegetable oil
12 (6-to 7-inch) soft corn tortillas
6 ounces crumbled queso fresco or ricotta salata
For pumpkin-seed salsa:
1 tablespoon finely chopped fresh Serrano chile, including seeds
2 garlic cloves, minced
1 teaspoon ground cumin
1 1/3 cups raw green (hulled) pumpkin seeds (pepitas)
1/2 cup vegetable oil
2 cups chopped cilantro
1 1/2 cups water
1/2 teaspoon salt
For tomato salsa:
2 medium tomatoes, chopped
1/4 cup finely chopped white onion
2 teaspoon s finely chopped fresh serrano chile, including seeds
2 tablespoons fresh lime juice
1/4 teaspoon salt
Garnish: cilantro leaves

Steps:

Start enchiladas:
Preheat oven to 350°F. Prepare a gas grill for direct-heat cooking over medium heat. Secure each onion round with a wooden pick for grilling. Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for bell peppers and zucchini; 10 to 12 minutes for onion), transferring to a bowl.
Wrap tortillas in stacks of 6 in foil and heat in oven, about 15 minutes.
Meanwhile, make pumpkin-seed salsa:
Cook chile, garlic, cumin, and pumpkin seeds in oil in a 10-inch heavy skillet over medium-high heat, stirring, until seeds pop, 4 to 5 minutes. Transfer 3 tablespoons seeds with a slotted spoon to a bowl and reserve. Purée remaining seeds and oil with cilantro, water, and 1/2 teaspoon salt in a blender until smooth.
Make tomato salsa:
Stir together tomatoes, onion, chile, lime juice, and 1/4 teaspoon salt.
Assemble and fry enchiladas:
Cut vegetables into strips. Spread 2 teaspoons pumpkin-seed salsa on each warm tortilla and top with some of grilled vegetables, then roll up. Heat oil (1/2 cup) in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry enchiladas, seam side down first, in 2 batches, turning once, until lightly browned and heated through, about 2 minutes per batch. Transfer enchiladas to plates, then drizzle with remaining pumpkin-seed salsa and sprinkle with reserved seeds and cheese. Serve with tomato salsa.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Tips:

For the best flavor, use fresh zucchini and red peppers.
If you don't have a grill, you can roast the zucchini and red peppers in a 400°F oven for about 20 minutes, or until they are tender and slightly charred.
Be sure to drain the zucchini and red peppers well before adding them to the enchiladas, or they will make the enchiladas soggy.
To make the enchiladas easier to roll, warm the tortillas in a microwave or on a hot skillet before filling them.
If you are using a store-bought enchilada sauce, be sure to taste it first and adjust the seasonings as needed.
Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, salsa, and cheese.

Conclusion:

These Zucchini and Red Pepper Enchiladas with Two Salsas are a delicious and easy-to-make meal that is perfect for any occasion. The enchiladas are filled with a flavorful mixture of zucchini, red peppers, black beans, corn, and cheese, and they are topped with a tangy tomato salsa and a creamy avocado salsa. Whether you are serving them for a weeknight dinner or a special occasion, these enchiladas are sure to be a hit.