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Zucchini Enchiladas with Roasted Green Chile Sauce

These Zucchini Enchiladas with Roasted Green Chile Sauce are honestly the best you will ever have. You will never go back to a red sauce again.
Prep Time35 mins
Cook Time15 mins
Total Time50 mins
Course: Main Course
Servings: 8
Calories: 597kcal
Author: Sandra


  • 3 Anaheim peppers
  • 1 large poblano peppers
  • 1 jalapeno pepper optional for heat
  • 5 tablespoons olive oil
  • 1 1/2 cups white onions finely chopped
  • 9 garlic cloves chopped or grated
  • salt to taste
  • 2 tablespoons flour
  • 1 cup chicken stock
  • 1/2 cup cilantro chopped
  • 2 cup half and half
  • 8 flour tortillas
  • 6 cups fresh zucchini shredded
  • 2 1/2 cups Monterrey jack cheese
  • 2 1/2 cups cheddar cheese
  • 1 small tomato diced, for topping
  • 1/4 cup cilantro torn, for topping


Roasted Green Chile Sauce

  • Preheat broiler to high.
  • With the oven door ajar to allow steam to escape, broil the poblano, jalapeno, and Anaheim peppers until charred all over. Turn every few minutes. 
  • Place roasted peppers in a bowl, cover with plastic wrap and let cool. Peel, seed and then, roughly chop, then set aside.
  • In a large skillet over medium-high heat, add 2 tablespoons of olive oil, ½ cup of onion chopped, 3 garlic cloves, and season with salt. Cook until onions are translucent, 8-10 minutes. 
  • Add chopped peppers and jalapeno, then whisk in flour and cook for 1-2 minutes. 
  • Add chicken stock and let thicken. Stir in half and half, let it simmer for 2-3 minutes until hot.
  • Transfer to a food processor and puree. Add 1/2 cup chopped cilantro and puree again for a few seconds. Transfer back to skillet or pot and let it simmer until boiling, remove from heat and let it sit while you prepare the filling.


  • Preheat oven to 350 degrees. 
  • Spread 1/2-3/4 cup of the sauce in a 9x13 pan.
  • In a medium skillet add 3 tablespoons olive oil, the remainder of the chopped onion, and 6 garlic cloves. Cook until the onion is translucent. Add in 6 cups of fresh zucchini, shredded. Cook for 3-5 minutes, until zucchini is tender, but not soggy.
  • Make enchiladas by placing one tortilla on the counter, add a tablespoon of the sauce on top and spread, you can add a little extra if you like. 
  • Add 1/2 cups of the zucchini on top, then add a mixture of the Monterrey jack cheese and cheddar cheese. Roll rightly and place in 9x13. Finish with remainder tortillas and filling.
  • Top with sauce, as much or as little as you would like, we used it all except about a cup, then top with cheese, and bake until cheese is melted 10-15 minutes. Top with tomatoes and cilantro. Serve immediately.


Sauce recipe will make enough for 12 enchiladas.


Calories: 597kcal | Carbohydrates: 33g | Protein: 25g | Fat: 41g | Saturated Fat: 20g | Cholesterol: 91mg | Sodium: 770mg | Potassium: 807mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1500IU | Vitamin C: 54.6mg | Calcium: 658mg | Iron: 2.6mg