These enchiladas are one of the top five recipes from Sprouted Kitchen. While I do love enchiladas in all forms, these don’t feel like a heavy cheese bombs that sit with you like a little enchilada baby in your tum. We are using goat cheese instead of a ton of Mexican cheese (the former is lower in fat, easier to digest, and less inflammatory than cow’s milk*) which leaves these plenty creamy and melty in the oven. If you are not into goat cheese, just use a shredded jack cheese. With classic enchiladas, the tortillas are fried, in order to keep them from breaking down under the sauce. I skip this step and just lightly char them on the stove, so you can expect that they will be more delicate than the ones you’d find at a restaurant. If you want more structure and richness, lightly fry them before filling.

If you want to add chicken, halve the amount of beans and add a well-shredded, cooked breast into the zucchini and black bean mixture.

*I am not a doctor, taken from online articles. Not referenced.