Zucchini and Cheese Enchiladas is the perfect comforting meal for busy weeknights! This dish combines tender zucchini, gooey cheese, and rich spaghetti sauce for a flavor-packed meal that the whole family will love. It’s simple to prepare, making it a go-to recipe when you need something quick, filling, and delicious! And if you are looking for more zucchini option check out our Penne with zucchini or Chicken Zucchini Skillet.

Tips for Making Zucchini and Cheese Enchiladas

• Use Fresh Zucchini: Freshly grated or sliced zucchini will always give the best flavor and texture.
• Customize Your Cheese: Feel free to mix up the types of cheese you use! Pepper Jack adds heat, while more soft cheeses provide creaminess.

Make-Ahead Instructions

• You can prepare the enchiladas up to the point of baking. Simply cover and refrigerate them for up to a day before baking.
• Just add an additional 5-10 minutes to the baking time if cooking from cold.

How to make Zucchini and Cheese Enchiladas

Ingredients

• 2-3 cups shredded zucchini
• 1 cup whole kernel corn (about one ear if using fresh corn)
• 1 cup ricotta cheese
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 1 small onion, diced
• 1 teaspoon onion powder
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic salt
• 3 cups shredded cheddar cheese, divided
• 1 jar spaghetti sauce (24 oz)
• 8 large flour tortillas

Directions

1. Heat oven to 350 degrees F.
2. In a medium bowl, mix zucchini, corn, ricotta or cottage cheese, garlic, mushrooms, diced onion, and 1 1/2 cups shredded cheese. Add the seasonings, stir well.
3. Pour 1/2 of the jar of spaghetti sauce into a 13″x9″ casserole dish. Set aside.
4. Spoon a big dollop of the zucchini mixture onto the center of a flour tortilla. Roll up, burrito style, the filled tortilla. Place, seam sides down on top of the spaghetti sauce in the dish. Repeat until you have made 8 filled tortillas.
5. Pour the remaining spaghetti sauce over the filled tortillas. Then sprinkle the remaining shredded cheese.
6. Bake for 30 minutes or until hot and bubbly, and the cheese is melted. Serve.

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through.

Option- You can add chicken to the recipe- add 3 cups shredded rotisserie chicken and add to the ingredients in step 3.