This is a great way to use some of the fresh garden vegetables abundant at this time of year. Zucchini, mushrooms, onion, and tomatoes are cooked until tender, wrapped in warm tortillas, topped with cheese and baked until bubbly.
THIS RECIPE IS A KEEPER!!!!! I have spread the word on this one. Very easy to make. I added a can of white chicken breast and a 1/4 tsp. of chili powder. My 7 year old grandson thought it was the best thing he ever tasted. Way to get them to eat their vegetables. My husband wants me to make it again real soon. I agree the slotted spoon helped alot, but the extra sauce over the top made is tasty and soft. I just hope people can find it in the recipe search. My friend thought eggplant might be good to try instead of zucchini. (It's a thought)
Read MoreThese were pretty standard. I suppose this much cheese will make anything good.
Read MoreTHIS RECIPE IS A KEEPER!!!!! I have spread the word on this one. Very easy to make. I added a can of white chicken breast and a 1/4 tsp. of chili powder. My 7 year old grandson thought it was the best thing he ever tasted. Way to get them to eat their vegetables. My husband wants me to make it again real soon. I agree the slotted spoon helped alot, but the extra sauce over the top made is tasty and soft. I just hope people can find it in the recipe search. My friend thought eggplant might be good to try instead of zucchini. (It's a thought)
Let's just say I was dancing while I ate these... like I couldn't even stay seated. I couldn't even keep my feet still. I was like, "What kind of evil dark magic is this that makes my feet dance and my taste buds happy?!?!?!"
I used a little less tomato and used all the mixture to fill the tortillas, I then covered them with Salsa and cheese - thou not quite as much as the recipe called for. It tasted fantastic and I will definitely make this again. The leftovers were great for lunch the next day as well.
So glad we made this! We used reduced fat cheese and also, instead of adding calories by making 10 minimally filled tortillas, we made 4 stuffed tortillas. Same amount of calories from the veggies (which is obviously minimal anyway) but far fewer calories by going from 10 tortillas to 4. Voila.
These turned out SO good! I did need to add seasonings for our tastes, but this is a great recipe base. I added fresh garlic, plenty of cumin, chili powder, and a little oregano. I totally forgot to save some filling for the tops, so I poured a little green enchilada sauce over top to keep it moist. Great way to use up some of that zucchini my garden is producing so rapidly. I'm looking forward to having leftovers for lunch tomorrow! Yum. Thanks!
These were very good. I added some garlic and some shredded rotisserie chicken. I made some with flour tortillas and some with corn tortillas. I also forgot to add the cheese to the inside so I just put it on top. I used a Mexican blend cheese and only used about a cup worth. Nice easy healthy meal. Thanks.
Everyone loved these! My 6yr old did say a word the entire time she was eating hers. I made 2 slight changes. I added 1 clove minced fresh garlic and served them on/in whole wheat tortillas instead of flour tortillas. Great way to use up tomatoes and zucchini from the garden. Thanks!
This recipe is great for using up summer squash and tomatoes. I added a generous sprinkle of cumin, dash of oregano and 1/4 tsp mild chili powder to the sautéing onions. Also, drain the cooked veggies in a large colander and reduce the collected liquid a little to make a nice sauce to pour over the top of the filled tortillas before adding cheese and baking (I put all the filling inside the tortillas and just put the reduced liquid and cheese on top.) About 4-5 oz of a shredded cheddar and jack combo was plenty of cheese for me.
These were pretty standard. I suppose this much cheese will make anything good.
We really loved these and my husband was surprised how much he liked them, considering no meat involved. There was a lot of liquid in the pan from my juicy tomatoes, so I drained the vegetables in a colander to avoid soggy tortillas. I also used some minced garlic and Italian seasoning in my vegetable mixture. You could easily add in some chicken, shrimp or even black beans. I served with Quick black beans and rice on this site. I'm glad I tried this recipe.
This is a very good recipe. I made it exactly as written but I was out of tortillas, so I just served it as a sauteed vegetable side dish. Everyone liked it. My DH wants me to try it again and cut the veggies smaller and add some eggs and make some breakfast tacos which I will try soon. Either way this was very good. Thanks for the post.
Very yummy! I added a chopped jalapeño to the mixture and a half teaspoon of cumin and used corn tortillas instead of flour. It was delicious! Will make again
I made quesadillas instead of enchilladas. Delicious--all the kids loved them.
Love this, the first time i made it I was so skeptical of it tasting good and turning out, but with no seasoning other than salt and pepper and its amazing. you must use a slatted spoon though to prepare the dish the veggies sweat too much liquid
Was a winner among vegetarians and meat-eaters alike. Spooning the veggies into the tortillas with a slotted spoon helped keep extra liquid out. One and a half pounds of cheese is overkill though. I used only 1/3 pound, sprinkled some inside the tortillas and then the rest on top and there was plenty to go around. Made it quite a bit healthier too. Quick and easy, tasty and delicious, even as leftovers!
Wow! These are amazing! I read the recipe and thought, "but what about the sauce?" I kept worrying that these would be gross. But, the tomato breaks down and makes a beautifully light sauce that compliments all the flavors. We added a little garlic, but that's it. This is a real keeper for sure!!
After reading other reviews I made a few minor changes and absolutely loved this recipe. First I only made 1/2 the recipe. I cut down on the tomatoes a little, added some salsa, cumin, and seasoning salt. After cooking I also topped w/ a little light sour cream. I am always looking to cut fat so I used an 8 oz pkg of the reduced fat mexican cheese mixture and it was plenty in both amount and flavor. As other said, use a slotted spoon.
Cut the recipe in half and baked in an 8 x 8 pan. Followed directions, except did not add mushrooms (we don't care for them). Very nice and easy way to use up those garden zucchini and tomatoes. We loved it. Thanks for posting a great hit in this house, Barbie.
AWESOME recipe! added some green chilies & used less cheese than called for - turned out GREAT!
I liked the filling on this, but overall they just seemed kind of dry and in need of a sauce. I did lighten them up some. I used half butter and half oil for sauteeing. I used 2 cups of pepper jack, probably 1/3 of the suggested amount, and corn tortillas. I really liked the filling. I left out the mushrooms, so I doubled the zucchini. I didnt have a fresh tomato, so I used a can of drained low sodium petite diced tomatoes. I would make the filling on its own with a sprinkle of cheese as a side dish. As a burrito, though, it just needed something more besides the cheese.
Loved it! This recipe is just plain delicious. I cooked up a bit of chicken and red and green peppers and added to the vegetables listed. Like others, added some spices, garlic salt, cumin, and cut back on the amount of cheese. Thanks, Barbie!
I mixed some canned pinto beans, chopped sweet potato, and a little salsa into the veggie mixture and served them topped with the cheese and some sour cream, and even my 2-year-old loved this! This recipe is easy, versatile, and really tasty.
Fantastic! My wife loved it. Definitely a keeper. Using a collander or slotted spoon before filling tortillas will ensure that they are not runny.
Amazing! I've made this recipe so many times. I add a can of green enchilada sauce to give it some "juice".
This is an outstanding recipe, I tried it once several years ago and looked it back up tonight. Excellent way to use a lot of veggies. I added roasted red peppers as well.
This was really amazing! My husband loved it. Only change I made was to use fresh salsa instead of the onion and tomatoes to add a little extra flavor. Will definitely be making this again. Thanks!
Fabulous! I used a combination of pepper jack and mexican cheese and served them topped with salsa. Great main or side dish!
Love this recipe very easy to make and delicious definitely will be making this more often
I loved these. I didn't have the suggested cheese so I used Colby jack (lots of it) and I added some cooked chicken that I had in the fridge. I didn't have any mushrooms but I did have red and yellow peppers. It was a nice addition. I will make this again.
We omitted the tomatoes added chicken - it was wonderful! Topped with sour cream, tomatoes and lettuce. Very good to get your veggies in!
Made it twice in a month! So easy and delicious. The first time I made it I didn't have enough tomatoes and felt like it wasn't saucy enough so I added some tomato juice for thickness and some cumin for flavor- my three year old loved it, my hubby loved it. Second time, the grandparents were coming over so I doubled the recipe and used eggplant (G-ma has problems with oxolates) and less tomato than called for again, adding a little TJ again... Can't go wrong! I'll definitely be trying other versions!
As a meatless meal, this recipe is excellant! It's very easy to put together. I like to use the extra large flour tortillas which make it easier to get a good amount of the veg. mixture in without it falling out. I also used a cheddar & monteray jack combination for the topping which gives a good cheese flavor. This recipe is going to be a regular in this household...
awesome! added summer squash and used canned mushrooms, only a portion of the cheese. forgot to leave topping for top. only filled 5 tortillas. awesome!
The family gobbled them up. Super easy to make. My very picky child, who at the time didn't like zucchini, ate these with gusto and asked for seconds. Super easy. We made it according to directions, as I am not a big enchilada sauce fan, I made a second batch using mild salsa instead. Both were fantastic.
Really good and easy! I followed Pfeffa's suggestions on adding spices and draining the liquid, and will definitely make them again. I might even try using canned, diced tomatoes when good tomatoes aren't available.
So good! I halved the recipe as well, but didn't change it otherwise. Definitely light and easy.
Edit to add: I didn't use all of the cheese. I eyeballed it and used the amount that I thought I would like, which is less than the recipe stated. Original Post: Hearty and filling. I bought sliced mushrooms that were pretty big, and I don't have a food processor, so I decided to leave those as is and put them on top the zucchilattas. I wanted the filling to be finer. I sauteed the mushrooms in butter, but did not pre-cook the other vegetables as the recipe is written. I warmed the tortillas on the stove over a flame. I filled the inside of the tortillas with raw, chopped zucchini and onion, which was in pretty small pieces, and diced tomato pieces that were a little larger, plus the cheese. I also added one clove of garlic to the mixture. On top of the rolled tortillas, I put the mushroom and cheese mixture and one 10-oz. can of medium green chile enchilada sauce. I used four 12" tortillas and overfilled them instead of 10 smaller tortillas. The tortillas almost tasted like thin crust pizza dough, the mushrooms were perfectly meaty, the zucchini gave it the right amount of crunch, and the garlic added a little kick, but not an overwhelming amount.
Very good starting base...I did not use all the cheese only about half and added black beans. Kids LOVED them and so did hubby :)
Very good, and excellent way to get your veggies in! I substituted an orange bell pepper for the mushrooms since I don't like them, but otherwise followed the recipe as written. Very good leftover too!
This recipe was a huge hit with the whole family. Makes a lot so you'd better have a huge frying pan! Leftovers were great for bagged lunches. I notice the description of the recipe says "drowned in melted cheddar cheese" but the recipe itself calls for Monterey Jack. I wonder which cheese the recipe called for originally. I used Monterey Jack but I imagine cheddar would be good too. I love how the ingredients for this recipe are so common. It's very easy to make. Thank you!
I made this tonight for my hubby, 11 and 7 year old. I halved the recipe and we ate the whole thing. I made with low carb tort. and it was AMAZING!! Very healthy and full of veggies. My kids liked to just fill the tort. with the veggie mixture and just eat that way. I would recommend to anyone!!!
This was just ok as is. I'd use some of the other suggestions such as trying Cheddar/Monterey Jack Cheese combination, or Mexican Cheese and maybe even leave the tomato out & pour salsa over the top. If the changes add some zip to it then I'd rate it higher.
A good and easy vegetarian meal. I skipped the tomatoes, filled the tortillas with all of the mushroom/zucchini mixture and part of the cheese, then emptied a jar of salsa over the top. I sprinkled some more cheese on top. However, an 8 oz bag of shredded Mexican blend cheese was plenty.
I made this recipe for me and my non-vegetarian boyfriend and we both loved it. I topped it with salsa and cheese rather than more zucchini mixture. I also added some cumin to the mixture for more flavor.
I thought I was going to love these, because of the reviews and because I love veggies, but they were not that great to me. I would have given it less stars, but my husband liked it, so this is our average rating. Ha. I really didn't feel they had that much flavor and I tasted too much tortilla. plus the tortillas got soggy.
This was so delicious, the only thing I added was some garlic powder because I was was out of the cloves! I layered mine instead of rolling because I made homemade tortillas and they were a little small to roll! This one is definitely going on the rotation!
Very good recipe. I took the suggestions of others by adding more spices (chili powder, oregano, garlic powder, cumin), and generously filled five large, extra soft tortillas. I added a can of chicken breast to my husband's portion and used reduced-fat cheese. This made more than enough for a meal, plus leftovers. Delicious!
I made this last night & my family loved it. I used about half of the amount of tomatos and added garlic power & oregano seasonings. As I was building the enchilada, I added black beans & used mexican/taco cheese. I will definitely make this again!
Great recepie but I would suggest adding a bit of lime juice, and pinch of cayenne pepper and I use the monteray jack with Jalapeno in it. I also top it with some salsa and sour creme. Just a few small changes to give is a bit more kick. Overall I have always been really happy with this one and the family loves it!
These are really great and a good use of your garden! I seasoned with cumin and chili powder. There were 8 tortillas in a package so I just made them bigger. I also put the mixture in a colander over a bowl. I used the juice in bottom of the pan a and little over the top. Backed 25 minutes for a crispy top. I always use a spiralizer to cut zucchini, then chop it to size. Much quicker
One of my households favorite recipes of all time. If you make this as per the instructions, you have a homerun. No question. Since I’ve made this a bunch of times, here are my modifications to make it easier on myself: 1. Use a big pot, not a pan, to cook the veggies. The mass of veg is MASSIVE. 2. If not to be consumed in one meal, cook only the portion to be served, and save the rest of the filling for future assemblies. You will have GOO if you save a prepared ‘lata. 3. I like to add a little flour/water mixture to thicken up the veggies a bit. It makes it easier to scoop and serve. If you want a vegetarian recipe that delivers the goods, though, this is a winner, full stop.
This is delicious. I used both green & a yellow zucchini. Lots of cheese. Delicious!!!
I wanted to use up some tomatoes and zucchini from our garden so I searched Allrecipes! These where very tasty and easy to make. My husband was concerned that the leftovers would be too soft, but they weren't - they were good! We will make again.
Great recipe. Simple to make. I added fresh garlic to the recipe. My friend told me it was delicious!
It was a lot better than I anticipated a vegetable enchilada to be! My boyfriend loved it even more than I did. Happy I came across this recipe, will be making again.
These are an easily adaptable crowd pleasing recipe. Two things that surprised me that I changed: 1. the recipe didn't call for beans; I added 2 cans of pintos to the filling, AND 2. the recipe didn't call for spices. I honestly didn't measure, but i added approximately of the following: 2 t chili powder, 2 t cumin, 1 t garlic powder, 1 t salt. My family loved these with the changes I made!
Loved them! Next time I will use less cheese and add something like beans to the mixture and a cream of mushroom soup to add a little sauce. Overall, very easy and tasty. I appreciate how quick it is too!
I enjoyed this recipe. I am a flexitarian. I eat very little meat and this recipe was very simple but good. The only difference is I added fresh peppers and used a dash or two of seasoning salt. I did not measure out the mushrooms (approx. 1 cup is what I had) but will add more next time to give it just a tad more substance. Enjoyed the simplicity of making this recipe and the flavors coming together at the completion of the meal.
I read reviews prior to making the recipe, and I added garlic and cumin and jarred jalapeño peppers. This was awesome!! We are echoing most of the comments on here - will definitely make this again!
This was fabulous!! Instead of slicing, I chopped the zucchini. Following Pfeffa's review, I drained the cooked veggies in a colander and reserved the liquid in the skillet. Added about 1/4 cup of salsa and thickened it with a little corn starch mixed with water. Stuffed the tortillas with the veggie mixture only and topped the dish with the sauce and shredded cheese. Covered with foil and baked for about 15 minutes. So, so good and healthy!
Loved this! I thinly sliced the zucchini lengthwise and added sliced jalapenos to the mix. Used the cast iron griddle to grill all the veg first, then toss with a bit of taco seasoning before adding to the tortillas with some cheese and chopped cilantro. Topped with your fav toppings and it was fantstic! I used low carb tortillas, great for dinner!....leftovers were soggy so would recommend just packing those fresh. Will do again!
I felt that this recipe was not specific enough for an amateur cook such as myself. However, it turned out great. I made one change: I added a very small amount of Mexican spices (chile powder, cumin etc.) to give it more flavor. Biggest drawback was the time to slice a whole pound of mushrooms. Next time I'll get the sliced ones. Also used smaller corn tortillas instead of flour. Again, more Mexican flavor.
These were phenomenal. It made so much food that I wound up having a second pan to freeze for later. Since my veggies gave off so much liquid, I used a slotted spoon to scoop them into the tortillas, and then used the "juice" as a sauce on top instead of more veggies. I cannot WAIT to get my hands on those leftovers!!
These are really great and a good use of your garden! I seasoned with cumin and chili powder. There were 8 tortillas in a package so I just made them bigger. I also put the mixture in a colander over a bowl. I used the juice in bottom of the pan a and little over the top. Backed 25 minutes for a crispy top. I always use a spiralizer to cut zucchini, then chop it to size. Much quicker
This was very good. Both my husband and I liked it a lot. It was light and tasty and easy to make.
I used two zucchini’s and 2 cans of diced tomatoes with chili as changes. I also wrapped in crepes instead of tortillas. Everyone LOVED them
Made it as-is the first time. Next time, I added black beans, cumin and leftover butternut squash. Could use just about any leftover veggie.
This was very delicious, especially with some slight modifications. My wife doesn't like tomato, so I left them out and topped it with 10 oz of enchilada sauce before baking. I also used 1 lb of cheese instead of 1.5 and it still seems like quite a bit (not that I'm complaining, but it could likely be cut down to .75 pounds and still be tasty).
Great, the whole family loved these!!! Used the food processor to grate the zucchini and two cans of Ro-Tel tomatoes in place of the fresh tomatoes for ease.
I made this dish last night. It was terrific. Other reviewers were concerned about having enough sauce. I had some sauce but I did add some red enchilada sauce before baking and it was more than enough. As an added spice, I did add some Mexican oregano!
Unbelievably good! Surprised me. Chose it for something new to try and it'll be on our rotation now. Made it as written plus a couple heads of garlic.
INCREDIBLE. This was soooo good and pretty easy! I had a TON of zucchini to use up. I didnt change anything, but man this made a lot.. we will have leftovers for days. I will totally make this again, but will scale down the recipe and add more seasoning. I like it spicy.
Very good recipe! I made exactly as written, except chopped all the vegies. Be sure to chop the vegies evenly. As suggested, I did strain the vegies as they were very liquidy. I think using a slotted spoon would have been better, then I would have had some of the liquid to put over the top of enchiladas. They were a little hard on the bottom because of the lack of liquid.
This was a fantastic starter recipe. I added 2 fresh jalapenos to the veggies. It is "Mexican" so you have to spice it up. We used cayenne, paprika, fresh garlic, tyme, rosemary and slap yo mama Cajun in the veggies, salt and pepper. we also topped with queso cheese, shredded lettuce, tomatoes, green onions, sour cream and hot sauce. We loved it! oh yeah, we fried more mushrooms and garlic up and put that on top too. DELICIOUS!
I added sour cream and salsa after it was cooked. I will have it again and again and again..
I liked these. They were good and tasty and I would make them again but I wasn't blown away by them. They tasted pretty much like veggie burritos. It was a nice simple recipe that helped me use up some extra zucchini. I agree with the one poster who said that anything smothered in cheese will taste good! I would have given 4 stars but I deducted a star because the recipe needed a bit of tweaking. I thought they would be too bland as is so I added: garlic, 1 tsp. each of basil and smoked paprika. I also added a bit of balsamic vinegar to the veggies when they were cooking. The recipe says sliced zucchini but I think you really want cubed otherwise I think it'd be too hard to roll the tortilla shells. I cut down on the cheese considerably -- used maybe 1/3 of what was called for and they still tasted plenty cheesy. I added some of the cheese to the veggies since they were a bit watery and it helped bind the veggies together more. I didn't really see the point of warming the tortillas in the oven first since they'll get warm in the oven anyway so I'll skip that next time, especially since if you aren't watching carefully, the shells get hard and then they're too hard to roll. I ran out of veggies to be able to put much on the top so next time I'll have use some more veggies or have some fresh tomato for on top. I might add some beans next time. And some coriander would be good too.
I love this and definitely will make it again. The only alteration I made was to add 1 jalapeño pepper to the vegetable mixture. Dish was savory and delicious with just a hint of heat. Fed a huge lunch crowd and still had enough to eat later for dinner! Incredibly easy way to immediately use up extra zucchini.
Loved it! My husband went for seconds so I know he liked it too. The only change I did was used corn tortillas instead of flour.
I absolutely love this recipe! To give it more of a Mexican kick, I add a teaspoon of cumin, paprika, chilli powder, and garlic powder. It has become a favourite in our household!
did some changes like no mushrooms ... and just did it in cast iron. I served with tortillas.
Fantastic! I go much lighter on the cheese to make it healthier and use carb balance whole wheat burritos. It's very low cal, high fiber and tastes amazing. I think more cheese would cover up the fabulous veggie flavors.
Added green mild enchilada sauce and shredded chicken, just a little strip down the middle of each tortilla. This was awesome!!! All kids ate but two (one slept through it and another decided to be a whiny 5 yo go figure). Will make this A LOT with all the squash I'm getting from the garden!
Absolutely delicious. Cut the recipe in half for a smaller crowd and it was perfect. The only thing I did differently is that I drained the sauteed vegetables in a colander before I filled the tortillas so that it wouldn't be too runny. Even my husband who is a "meat" eater loved this recipe. Will definitely makes this many more times.
Going to make these tonight but I can tell that the recipe needs some herbs/spices to make it truly "enchilada-esque" So, I'll be adding chili powder, garlic (real garlic), cumin and oregano. Can't wait!
It was probably just the wrong mix of vegetables for me, but I did not care for this recipe.
I really just paid attention to the cooking times in this recipe. I threw in the veggies that I wanted and used the kind of cheese I had in the fridge... It's rare that I ever follow a recipe word for word anymore. My husband loved it!!!! I will be making this again!!!
This recipe was an awesome family eat. We love to make recipes together, and my boyfriend and I knew that this would be a winner just from the yummy ingredients! Definitely flavorful, and quick, plus I didn't feel fat after I ate it, and my kids ate every last bite! They are 5 and 6 y/o little girls! Cheers!!
