Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch (23x33 cm) baking dish.
- Place grated zucchini in a clean tea towel or paper towels. Squeeze hard to remove as much excess liquid as possible. This step is crucial to avoid soggy enchiladas.
- Heat olive oil in a large non-stick skillet. Sauté diced onion until translucent (about 5 minutes). Add minced garlic, oregano, and cumin; cook for 1 minute until fragrant.
- Add the drained zucchini to the skillet. Sauté until heated through and any remaining moisture has evaporated (about 5-7 minutes). Remove from heat. Stir in half of the shredded Monterey Jack cheese. Season well with salt and pepper. Set aside.
- Prepare the Quick Red Enchilada Sauce: In a small saucepan, whisk together the tomato paste and flour (if using). Gradually whisk in the broth until smooth. Bring to a simmer over medium heat, whisking constantly, until the sauce thickens slightly (about 3-4 minutes). Stir in the chili powder and a pinch of salt/pepper. Keep warm.
- Soften the tortillas by briefly warming them—either quickly dunking in warm oil for 10 seconds per side, or microwaving under a damp paper towel for 20 seconds—to prevent tearing when rolling.
- Assemble Enchiladas: Pour a thin layer of the sauce into the bottom of the prepared baking dish. Dip each warmed tortilla briefly into the remaining sauce to coat lightly. Place a line of zucchini filling down the centre of the tortilla. Roll tightly and place seam-side down in the baking dish. Repeat until the dish is full.
- Pour the remaining sauce evenly over the rolled enchiladas. Sprinkle generously with the remaining Monterey Jack cheese.
- Bake for 25–30 minutes, or until the sauce is bubbling hot and the cheese is melted and golden brown.
- Let rest for 5 minutes before serving. Sprinkle with Cotija (if using) before serving.