Zucchini Enchiladas

By jadair

Ingredients

• 1 medium sweet yellow pepper, chopped
• 1 medium green pepper, chopped
• 1 large sweet onion, chopped
• 2 T olive oil
• 2 garlic cloves, minced
• 2 cans (15 oz each) tomato sauce
• 2 cans diced tomatoes, undrained
• 2 T chili powder
• 2 tsp. sugar
• 2 tsp. dried marjoram
• 1 tsp. dried basil
• 1 tsp. ground cumin
• 1/4 tsp. salt
• 1/4 tsp. cayenne pepper
• 1 bay leaf
• 8 cups shredded zucchini
• 24 corn tortillas, warmed
• 4 cups cheddar cheese
• 2 cans (2 1/4 oz. each) sliced ripe olives, drained
• 1/2 cup minced cilantro

Preparation

Step 1

Saute peppers and onion in oil until tender. Add garlic and cook one minute longer. Stir in the tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf. Bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes or until slightly thickened. Discard bay leaf.

Place 1/3 cup zucchini down the center of each tortilla; top with 2 T cheese and 1 T olives. Roll up and place seam side down in two 13 x 9 baking dishes coated with cooking spray. Pour sauce over the top and sprinkle with cheese. Bake uncovered at 350 degrees for 35 minutes or until heated through.