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Bountiful Garden Zucchini Enchiladas

Rated as 4.48 out of 5 Stars

"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 cals
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

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 662 calories; 30.8 g fat; 73.9 g carbohydrates; 24.2 g protein; 58 mg cholesterol; 1135 mg sodium. Full nutrition

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Reviews

Read all reviews 59
  1. 73 Ratings

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    Rated as 5 out of 5 Stars
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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...

Delicious! I added black beans and used garlic jack--highly recommend using garlic jack! Unlike everyone else, though, I think that you could actually cut back the amount of sauce. I didn´t s...

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...