This recipe is adapted from my go-to JF Simple Enchilada Recipe. Instead of tortillas try zucchini. Pair it with my green rice for a full, delicious meal. Serves 6.


Green Rice:
1 poblano chili, roughly chopped
½ white onion, roughly chopped
1 garlic clove
½ cup fresh Italian parsley
½ cup fresh cilantro
½ cup chicken stock
1 Tbsp avocado oil
2 cups white rice (sub cauliflower rice)
2 cups chicken stock
2 cups water
Modified Enchilada Sauce:
¼ cup avocado oil
2 Tbsp coconut flour
¼ cup chili powder
1 (8oz) can organic tomato sauce
1½ cup water
¼ tsp ground cumin
¼ tsp garlic powder
¼ tsp onion powder
½ tsp JF Universal Salt
Zucchini Enchiladas:
4 cups vegan colby jack cheese (I like Violife)
5 zucchinis, sliced thin on the mandolin #3
1 white onion, finely chopped
3 green onions, sliced thin on the diagonal
Cilantro, chopped


Green Rice
Place the poblano chili, white onion, garlic clove, fresh Italian parsley, fresh cilantro, and chicken stock in a food processor. Blend until you reach a smooth consistency with minimal ‘chunks.’ Set to the side.

In a large pot on medium-high heat, toast the rice in avocado oil. Let the rice get nice and golden brown. Add as much of the green mixture as you like. I added about half to the white rice and half to my cauliflower rice (Yes, I made both!). Then pour in the chicken stock and water. Bring to a boil and let simmer until the rice is cooked.
Modified Enchilada Sauce
Heat the avocado oil in a medium skillet over medium heat. Add the coconut flour and chili powder. Reduce the heat to medium and stir to cook making sure not to burn but brown the flour. Stir constantly. 

Gradually stir in the tomato sauce, water, cumin, garlic powder, onion powder and JF Universal Salt until smooth. Cook for approximately 10 minutes until slightly thickened. Add JF Universal Salt to taste. That's literally it. You can also make this in larger batches in advance and freeze it.

Zucchini Enchiladas
Pour a heaping spoonful of my JF Modified Enchilada Sauce into the bottom of an ovenproof baking dish. Place a layer of the thin zucchini strips. Add cheese and more sauce on top. Add a sprinkle of white onion and add a layer of sauce. Continue this until the baking dish is full. Pour the remaining sauce over all of the enchiladas trying to coat the entire top and sides. Top with more cheese. Bake at 350 for 15-20 minutes until the cheese is fully melted. Garnish with green onion and fresh cilantro.

Serve with my JF California Style Guacamole, my JF Pico de Gallo and sour cream!