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 World Cuisine Recipes Latin American Mexican
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
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Sushant Shah
[email protected]I will definitely be making these enchiladas again.
David Mnika
[email protected]These enchiladas were delicious! I loved the combination of flavors and textures.
David Carney
[email protected]I've made these enchiladas several times now and they're always a hit. They're a great weeknight meal.
Tina King
[email protected]These enchiladas were really easy to make and they were a great way to get my kids to eat their vegetables.
Muhmmahullah Khan
[email protected]I had some leftover zucchini and I wasn't sure what to do with it. I found this recipe and it was the perfect way to use it up.
Kim R
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them. I think next time I'll use a milder salsa.
Siyabonga Nongovu
[email protected]I'm not a big fan of zucchini, but I really enjoyed these enchiladas. The zucchini was cooked perfectly and the flavors were great.
Abdulali khan
[email protected]These were so easy to make and they turned out great! I used a store-bought enchilada sauce and it worked perfectly.
Oliver Alway
[email protected]I made these enchiladas last night and they were delicious! The zucchini was a great addition and added a nice flavor and texture.
Md Horaira
[email protected]These zucchini enchiladas were a hit with my family! The flavors were amazing and the zucchini was cooked perfectly. I will definitely be making these again.