12taco-sizecorn tortillas(heated or fried to soften)
2½cupsenchilada sauce(canned or homemade)
3cupsshredded cheddar-jack cheese
serve as desired with lettuce, sour cream, avocado, etc.
Preheat the oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray.
Heat oil in a large, nonstick skillet. Add the ground beef; break apart with a spoon or spatula to crumble the meat. Saute the meat on medium heat until browned (about 5 minutes). Tilt the pan and spoon the fat out of the pan; discard. Remove the cooked meat to a bowl.
Return the pan to medium heat, and add the onion and zucchini. Saute until just softened, 3 to 4 minutes. Remove the vegetables from the pan and add to the meat mixture; set aside.
Add 1/2 cup of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan.
Assemble the enchiladas: Place a tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meat mixture down the middle. Sprinkle 2 tablespoons of cheese on top of the meat. Drizzle 1 tablespoon of sauce on top. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 12 tortillas. Place the tortillas side-by-side in the pan- it's okay if they are all snuggled in there tightly.
Pour the remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 30 minutes.
Remove the pan from the oven and take off the foil. Sprinkle the remaining cheese on top; return to the oven and let the cheese melt (about 5 minutes). Serve immediately with desired condiments.
*I like to use tortillas for this recipe that are a corn/flour blend. They're easy to roll (they don't break), and you don't need to fry them!
*If you are preparing this recipe as GLUTEN-FREE, just make sure that you are using brands of enchilada sauce and corn tortillas that are designated as GF