Best 6 Bountiful Garden Zucchini Enchiladas Recipes
Zucchini enchiladas are a delicious and versatile dish that can be made with a variety of ingredients. They're perfect for using up a bountiful harvest of zucchini from your garden, and they can be tailored to your own taste preferences. Whether you like your enchiladas mild or spicy, cheesy or saucy, there's a recipe out there that's sure to please.
Check out the recipes below so you can choose the best recipe for yourself!
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.
Provided by Annabelle
Categories Mexican Recipes
Time 50m
Yield 4
Number Of Ingredients 18
Steps:
- 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 : Calories 662.2 calories, Carbohydrate 73.9 g, Cholesterol 57.9 mg, Fat 30.8 g, Fiber 6.9 g, Protein 24.2 g, SaturatedFat 14.8 g, Sodium 1135 mg, Sugar 9.5 g
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.
Provided by Annabelle
Categories Mexican Recipes
Time 50m
Yield 4
Number Of Ingredients 18
Steps:
- 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 : Calories 662.2 calories, Carbohydrate 73.9 g, Cholesterol 57.9 mg, Fat 30.8 g, Fiber 6.9 g, Protein 24.2 g, SaturatedFat 14.8 g, Sodium 1135 mg, Sugar 9.5 g
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.
Provided by Annabelle
Categories Mexican Recipes
Time 50m
Yield 4
Number Of Ingredients 18
Steps:
- 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 : Calories 662.2 calories, Carbohydrate 73.9 g, Cholesterol 57.9 mg, Fat 30.8 g, Fiber 6.9 g, Protein 24.2 g, SaturatedFat 14.8 g, Sodium 1135 mg, Sugar 9.5 g
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.
Provided by Annabelle
Categories Mexican Recipes
Time 50m
Yield 4
Number Of Ingredients 18
Steps:
- 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 : Calories 662.2 calories, Carbohydrate 73.9 g, Cholesterol 57.9 mg, Fat 30.8 g, Fiber 6.9 g, Protein 24.2 g, SaturatedFat 14.8 g, Sodium 1135 mg, Sugar 9.5 g
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.
Provided by Annabelle
Categories Mexican Recipes
Time 50m
Yield 4
Number Of Ingredients 18
Steps:
- 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 : Calories 662.2 calories, Carbohydrate 73.9 g, Cholesterol 57.9 mg, Fat 30.8 g, Fiber 6.9 g, Protein 24.2 g, SaturatedFat 14.8 g, Sodium 1135 mg, Sugar 9.5 g
ZUCCHINI ENCHILADAS
I love this enchilada recipe because it helps me serve a healthy but tasty meal to my family. When my garden is bursting with zucchini, I turn to this dinner to make the most of it. My family loves the freshness of this tasty classic. -Angela Leinenbach, Mechanicsville, Virginia
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 12 servings.
Number Of Ingredients 21
Steps:
- In a large saucepan, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened. Discard bay leaf., Preheat oven to 350°. Place 1/3 cup zucchini down the center of each tortilla; top with 2 tablespoons cheese and 2 teaspoons olives. Roll up and place seam side down in two 13x9-in. baking dishes coated with cooking spray. Pour sauce over the top; sprinkle with remaining cheese., Bake, uncovered, 30-35 minutes or until heated through. Sprinkle with cilantro. Serve with sour cream if desired.
Nutrition Facts : Calories 326 calories, Fat 13g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 846mg sodium, Carbohydrate 42g carbohydrate (10g sugars, Fiber 7g fiber), Protein 16g protein. Diabetic Exchanges
Tips:
- Choose medium-sized zucchini for the enchiladas, as they are easier to slice and cook.
- Make sure to slice the zucchini thinly to ensure that it cooks evenly and quickly.
- If you don't have a grill pan, you can cook the zucchini in a nonstick skillet over medium heat.
- Be careful not to overcook the zucchini, as it can become mushy.
- Feel free to add other vegetables to the enchiladas, such as bell peppers, onions, or corn.
- You can use any type of cheese that you like in the enchiladas, but a Mexican blend or cheddar cheese works well.
- If you want to make the enchiladas ahead of time, you can assemble them and then store them in the refrigerator for up to 2 days before baking.
- Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, or salsa.
Conclusion:
Zucchini enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. They are packed with flavor and nutrition, and they can be made with a variety of ingredients. Whether you are looking for a meatless meal or a way to use up your garden zucchini, these enchiladas are sure to please everyone at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
