Delicious Hatch chiles mingle with some spiral sliced zucchini in these deliciously simple Zucchini and Hatch Chile Enchiladas.
I feel like it’s been forever since I did a #MeatlessMonday post. It started with the #10DaysofTailgate and just sort of faded out from there. That doesn’t mean that we haven’t been eating a #Meatfree meal on Monday, I just haven’t been posting what we’ve been eating.
That’s going to change, I hope.
So, I had this spiral slicer I was to review. Since we’re not really zoodles people, I thought it would a great to get a different texture out of my zucchini. It’s not shredded. It’s not diced. It’s … shliced?
With the spiral sliced zucchini, you get long slices of zucchini that go through the enchiladas. I was thinking I could lay some strips of zucchini across the tortillas, then top with the chiles and rice mixture.
This didn’t actually happen. They were too long. LOL
So, I coarsely chopped the zoodles and mixed them in with the rice and chiles. Looks yummy don’t they? All saucy, cheese, zucchini-y goodness. Yup. They were that tasty.
It’s getting darker, which means I’m losing some of my amazing natural light to photograph by. This sucks. I need to hit the store to see if I can find a solution until we can find a house with GORGEOUS light, GYNORMOUS kitchen, and a perfect spot for a studio.
In the meantime, you will just have to accept these photos of these delicious Zucchini and Hatch Chile Enchiladas. They were delicious! The zucchini has a nice crunch while the chiles are smoky with a slight kick. The brown rice is nutty and perfect to carry the spices. Then there’s the green enchilada sauce and the cheese. THE CHEESE! YUM!
- 8 flour tortillas
- 2 cups spiral sliced zucchini, coarsely chopped
- 2 cups cooked, brown rice
- 2 cups fat free, shredded cheddar cheese, divided
- 1 1/2 cups green chile enchilada sauce
- 1 cup roasted and chopped Hatch green chiles
- 2 teaspoons Hatch chili powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Preheat oven to 350.
- Combine zucchini with the rice and 1 cup cheddar cheese. Stir well to combine. Add the Hatch chiles and remaining five ingredients (chili powder through oregano) and stir well.
- Pour 1/4 cup enchilada sauce in the bottom of a 9 x 13 casserole dish coated with cooking spray.
- Spoon 1/3 cup of mixture down the middle of one tortilla, roll up and lay seam side down in the casserole dish. Repeat with remaining seven flour tortillas.
- Pour the remaining enchilada sauce over the enchiladas and bake at 350 for 30 to 35 minutes. Remove from heat, sprinkle with remaining cheese, spray lightly with cooking spray, and bake an additional 10 to 15 minutes or until the cheese is melted and bubbly. Allow to cool slightly before serving.