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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[email protected]These enchiladas are the best! I love the zucchini and the cheese. They're so flavorful and delicious.
emmy tammia
[email protected]I've made these enchiladas several times and they're always a hit. They're easy to make and they're always delicious.
Sono Queen
[email protected]These enchiladas are a great way to use up leftover zucchini. I always have extra zucchini in the summer and these enchiladas are a great way to use it up.
Prince Shami
[email protected]I love the combination of zucchini and cheese in these enchiladas. It's a perfect balance of flavors.
Mamabear
[email protected]These enchiladas are so delicious and easy to make. I've made them several times already and they're always a hit.
Emi May
[email protected]I made these enchiladas for a party I was hosting and they were a huge hit! Everyone loved them.
Cindy Sheldon
[email protected]These enchiladas are a great way to get your kids to eat their vegetables. My kids loved the zucchini and they didn't even realize they were eating it.
Tent Trizzy
[email protected]I was a little hesitant to try these enchiladas because I'm not a big fan of zucchini. But I was pleasantly surprised! The zucchini was cooked perfectly and the flavors were amazing.
MD.SHOFIDDIN.HOSSAIN
[email protected]These zucchini enchiladas are the perfect way to use up all the zucchini in my garden. They're healthy and delicious, and my kids love them.
Alayande Ayomide
[email protected]I love how easy these enchiladas are to make. I was able to get them on the table in under 30 minutes. And they are so delicious!
Mathew adeleke aka Akanbi
[email protected]These zucchini enchiladas were a hit with my family! The flavors were so fresh and summery, and the zucchini was cooked perfectly. I will definitely be making these again.