Bountiful Garden Zucchini Enchiladas


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.

Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins
4 servings


  • 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

  • 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


  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.

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.