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.

Recipe Summary

prep:
25 mins
cook:
25 mins
total:
50 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

662 calories; protein 24.2g; carbohydrates 73.9g; fat 30.8g; cholesterol 57.9mg; sodium 1135mg. Full Nutrition
Advertisement

Reviews (59)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/04/2009
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 and I loved them! Read More
(37)

Most helpful critical review

Rating: 2 stars
12/10/2010
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 enchilada sauce it was that unappealing. Read More
(4)
73 Ratings
  • 5 star values: 49
  • 4 star values: 14
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
08/04/2009
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 and I loved them! Read More
(37)
Rating: 5 stars
07/31/2009
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 very creamy and I would have never thought of making it that way! Thanks for the great recipe Annabelle!!!!!! Read More
(28)
Rating: 5 stars
09/22/2009
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 time and this is the first time I've commented on or rated a recipe. Read More
(17)
Advertisement
Rating: 5 stars
08/10/2009
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 know...) enchiladas. Even he loved them and requested I make them again when we have company next week! The only thing I changed was adding a mexican spice mix I keep handy and making an extra half batch of the cheese sauce because the amount this recipe makes did not cover the enchiladas and we prefer them soft not crispy. Overall though they were amazing!!!! Thanks:) Read More
(14)
Rating: 5 stars
10/09/2009
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 sprinkle cheese on top and next time will make half the amount of cheese sauce and only pour it on top--I don t think it is necessary to mix with the filling. Just to make it a little less of a heart attack waiting to happen! But really really delicious! Read More
(13)
Rating: 5 stars
08/07/2009
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 dynamite. I also added some leftover shredded chicken to mine just so I could use it up. I will be making these again. Read More
(10)
Advertisement
Rating: 5 stars
11/04/2010
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 served with Mexican rice low fat sour cream and some salsa. Thank you for a great recipe! Read More
(9)
Rating: 5 stars
08/20/2011
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 added some leftover grilled chicken (shredded) to half the enchiladas. Also added cumin. Hubby LOVED these. Thanks:) Read More
(9)
Rating: 5 stars
09/26/2011
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 the zucchini (I do not have a garden and it's more expensive to buy at the market than the others). But I have made this as written as well- delicious!! Thank you Annabelle for a favorite:) Read More
(8)
Rating: 2 stars
12/10/2010
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 enchilada sauce it was that unappealing. Read More
(4)
Advertisement