Recipes

Bountiful Garden Zucchini Enchiladas

Name: Bountiful Garden Zucchini Enchiladas
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 3 cups diced zucchini; 0.25 cup canned diced green chiles; 1 teaspoon chili powder; 0.25 teaspoon black pepper; 2 tablespoons butter; 2 tablespoons all-purpose flour; 0.25 teaspoon salt; 1 teaspoon chili powder; 0.125 teaspoon black pepper; 1 cup milk; 0.25 cup canned diced green chiles; 1 cup shredded Monterey Jack cheese; 8 (8 inch) flour tortillas; 0.5 cup shredded Monterey Jack cheese; 1.5 cups chopped tomatoes

4.5

(78)

63 Reviews

10 Photos

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 by Annabelle

Published on April 2, 2019

10

Prep Time:

25 mins

Cook Time:

25 mins

Total Time:

50 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
3 cups diced zucchini
¼ cup canned diced green chiles
1 teaspoon chili powder
¼ teaspoon black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
¼ teaspoon salt
1 teaspoon chili powder
⅛ teaspoon black pepper
1 cup milk
¼ cup canned diced green chiles
1 cup shredded Monterey Jack cheese
8 (8 inch) flour tortillas
½ cup shredded Monterey Jack cheese
1 ½ cups chopped tomatoes

Directions

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.
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 (per serving)

662	Calories
31g	Fat
74g	Carbs
24g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 662
% Daily Value *
Total Fat 31g	39%
Saturated Fat 15g	74%
Cholesterol 58mg	19%
Sodium 1135mg	49%
Total Carbohydrate 74g	27%
Dietary Fiber 7g	25%
Total Sugars 10g
Protein 24g
Vitamin C 42mg	208%
Calcium 470mg	36%
Iron 5mg	26%
Potassium 812mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.