Excellent! The only "tweaks" I made were to add a can (16oz) of black beans to the filling, and garnished with some sour cream and fresh cilantro. I served this with Mexican rice. My girlfriend and I loved them!
These were very good! Always skeptical of trying recipes that haven't been reviewed yet...but this one I couldn't pass up since I have a load of zucchinis from my garden! The cheese sauce is very creamy and I would have never thought of making it that way! Thanks for the great recipe Annabelle!!!!!!
This was delicious. Definitely double the sauce. You will be glad you did! This is a great way to use up the abundance of summer zucchinis and tomatoes. I make recipes from this site all the time and this is the first time I've commented on or rated a recipe.
This was wonderful! My four year old daughter asked for seconds and she never does that! My husband was a little skeptical of meatless enchiladas because I make amazing authentic (as far as I know...) enchiladas. Even he loved them and requested I make them again when we have company next week! The only thing I changed was adding a mexican spice mix I keep handy and making an extra half batch of the cheese sauce because the amount this recipe makes did not cover the enchiladas and we prefer them soft not crispy. Overall though they were amazing!!!! Thanks:)
Delicious! I added black beans and used garlic jack--highly recommend using garlic jack! Unlike everyone else though I think that you could actually cut back the amount of sauce. I didn t sprinkle cheese on top and next time will make half the amount of cheese sauce and only pour it on top--I don t think it is necessary to mix with the filling. Just to make it a little less of a heart attack waiting to happen! But really really delicious!
Excellent. I never thought to zucchini in an enchilada but it was a great idea. And the cheese sauce portion of this recipe would be great on it's own, but add it to the enchiladas and it is dynamite. I also added some leftover shredded chicken to mine just so I could use it up. I will be making these again.
Excellent and so different. Added a lilttle more chili powder and some cumin to the veggies. I also used 3 nice sized zuchinni diced. I loved the cheese sauce. Made 8 beautiful enchiladas and served with Mexican rice, low fat sour cream and some salsa. Thank you for a great recipe!
How does this recipe not have more reviews??! I love it! I have made this several times, tweaking here and there, my favorite variation is to use black beans, corn, and bell peppers in lieu of the zucchini (I do not have a garden and it's more expensive to buy at the market than the others). But I have made this as written as well- delicious!! Thank you Annabelle for a favorite :)
Excellent! I only had one small can of diced green chiles so I used those in the sauce and then diced up a jalapeno and added that to the zucchini mixture. The cheese sauce was delicious. I added some leftover grilled chicken (shredded) to half the enchiladas. Also added cumin. Hubby LOVED these. Thanks:)
I have never given a recipe this low of a rating but I found it to be pretty flat. The cheese sauce was nothing to write home about. Next time I will saute my veggies and just use a bottle of enchilada sauce it was that unappealing.
