Beef and Zucchini Enchiladas

  1. Heat oven to 450.
  2. Combine beef, zucchini onion and garlic in a large skillet over medium heat.
  3. Cook for 5 minutes, breaking apart meat.
  4. Add chili powder, paprika, pepper, cumin and oregano.
  5. Mix well and continue to cook until meat has browned and most of the liquid has evaporated.
  6. Add cream cheese and melt in.
  7. Continue to cook until mixture has thickened.
  8. Add all ingredients for enchilada sauce to a medium saucepan.
  9. Mix well and bring to a boil.
  10. Simmer for 5 minutes.
  11. Heat a skillet for tortillas over medium-high heat.
  12. Add about 1/2 teaspoon of oil and heat 1 tortilla on each side until lightly browned.
  13. Continue cooking tortillas until are cooked.
  14. Spoon beef filling evenly between corn tortillas.
  15. Roll and place seam side down in a greased casserole dish.
  16. Spoon over enchilada sauce and sprinkle on cheese.
  17. Bake at 450 for about 10 minutes, or until cheese is melted.
  18. Garnish with fresh cilantro, cheese and green onions before serving.

ground beef, zucchini, onion, garlic, chili powder, paprika, pepper, ground cumin, oregano, philadelphia cream cheese, corn tortillas, olive, enchilada sauce, tomato sauce, adobo sauce, pepper, ground cumin, oregano, onion powder, garlic powder, toppings, fresh cilantro, four cheese, green onions

Taken from www.kraftrecipes.com/recipes/beef-zucchini-enchiladas-184222.aspx (may not work)

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