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Bountiful Garden Zucchini Enchiladas

Rated as 4.47 out of 5 Stars
18

"These vegetarian enchiladas are easy to make, delicious and very filling. They are also very accommodating to modifications. I frequently add mushrooms and other vegetables."
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Ingredients

50 m servings 662
Original recipe yields 4 servings

Directions

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  1. Preheat an oven to 400 degrees F (200 degrees C). Heat oil in a large skillet over medium-high heat. Cook the onion and garlic in the oil until tender, about 5 minutes. Stir in zucchini, 1/4 cup diced chiles, 1 teaspoon chili powder, and 1/4 teaspoon black pepper. Cook until softened, 3 to 5 minutes. Remove zucchini mixture from skillet and reserve.
  2. Melt butter in the skillet over medium low heat. Stir in flour, salt, remaining 1 teaspoon chili powder, and 1/8 teaspoon pepper. Cook, stirring, for 1 minute. Pour in milk; whisk until thickened, 3 to 5 minutes. Stir in the remaining 1/4 cup of diced chiles and 1 cup of Monterey Jack cheese.
  3. Stir 1/2 cup of cheese sauce into the zucchini mixture. Spoon 1/3 cup squash mixture down the center of each tortilla; roll up. Place filled tortillas in prepared baking dish, pour remaining cheese sauce over. Cover and bake in preheated oven until hot, about 25 minutes. Remove from oven; sprinkle with remaining 1/2 cup Monterey Jack cheese and the chopped tomatoes.

Footnotes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 662 calories; 30.8 73.9 24.2 58 1135 Full nutrition

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Reviews

Read all reviews 58
  1. 72 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Excellent! The only "tweaks" I made were to add a can (16oz) of black beans to the filling, and garnished with some sour cream and fresh cilantro. I served this with Mexican rice. My girlfriend ...

Most helpful critical review

I have never given a recipe this low of a rating but I found it to be pretty flat. The cheese sauce was nothing to write home about. Next time I will saute my veggies and just use a bottle of en...

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Excellent! The only "tweaks" I made were to add a can (16oz) of black beans to the filling, and garnished with some sour cream and fresh cilantro. I served this with Mexican rice. My girlfriend ...

These were very good! Always skeptical of trying recipes that haven't been reviewed yet...but this one I couldn't pass up, since I have a load of zucchinis from my garden! The cheese sauce is ...

This was delicious. Definitely double the sauce. You will be glad you did! This is a great way to use up the abundance of summer zucchinis and tomatoes. I make recipes from this site all the ...

This was wonderful! My four year old daughter asked for seconds and she never does that! My husband was a little skeptical of meatless enchiladas because I make amazing authentic (as far as I kn...

Excellent. I never thought to zucchini in an enchilada but it was a great idea. And the cheese sauce portion of this recipe would be great on it's own, but add it to the enchiladas and it is dyn...

Excellent! I only had one small can of diced green chiles, so I used those in the sauce and then diced up a jalapeno and added that to the zucchini mixture. The cheese sauce was delicious. I add...

Excellent and so different. Added a lilttle more chili powder and some cumin to the veggies. I also used 3 nice sized zuchinni diced. I loved the cheese sauce. Made 8 beautiful enchiladas and se...

How does this recipe not have more reviews??! I love it! I have made this several times, tweaking here and there, my favorite variation is to use black beans, corn, and bell peppers in lieu of...

This recipe is fabulous...I made it just as written (except I added mushrooms) and it was amazing! Be careful not to leave it in the oven too long or the tortillas will become tough around the e...