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Beef and Zucchini Enchiladas
Beef and Zucchini Enchiladas

Beef and Zucchini Enchiladas

50 Min(s)
40 Min(s) Prep
10 Min(s) Cook
Much as we like meat, enchiladas can't make it on beef alone. That's why we stuffed these with zucchini and onions, cream cheese and key spices.
What You Need
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1 lb. ground beef
2 medium zucchini, grated
1/2 medium onion, diced
2 cloves garlic
1/2 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. pepper
1/2 tsp. ground cumin
1/4 tsp. dried oregano leaves
4 oz. (1/2 8 oz. pkg) PHILADELPHIA Cream Cheese, softened
12 corn tortilla s
Olive or vegetable oil to heat tortillas
Enchilada Sauce
1 can (15 oz.) tomato sauce
1 Tbsp. adobo sauce
1/2 tsp. pepper
1/2 tsp. ground cumin
1/2 tsp. dried oregano leaves
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. Toppings
1/2 cup chopped fresh cilantro
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/4 cup sliced green onion s
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Let's Make It
1
Heat oven to 450°. Combine beef, zucchini onion and garlic in a large skillet over medium heat. Cook for 5 minutes, breaking apart meat. Add chili powder, paprika, pepper, cumin and oregano. Mix well and continue to cook until meat has browned and most of the liquid has evaporated. Add cream cheese and melt in. Continue to cook until mixture has thickened.
2
Add all ingredients for enchilada sauce to a medium saucepan. Mix well and bring to a boil. Simmer for 5 minutes.
3
Heat a skillet for tortillas over medium-high heat. Add about ½ teaspoon of oil and heat 1 tortilla on each side until lightly browned. Continue cooking tortillas until are cooked. Spoon beef filling evenly between corn tortillas. Roll and place seam side down in a greased casserole dish. Spoon over enchilada sauce and sprinkle on cheese. Bake at 450° for about 10 minutes, or until cheese is melted.
4
Garnish with fresh cilantro, cheese and green onions before serving.
Kitchen Tips
Tip 1
Serving Suggestion
For more heat, add additional chili powder to beef filling and enchilada sauce.
Tip 2
Make Ahead
To freeze: Assemble enchiladas and cover tightly with plastic wrap and freezer paper. Freeze until ready to use. Defrost before baking.
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