Bountiful Garden Zucchini Enchiladas Recipe

Recipesfull introduces to you: Enchilada Recipes. (Bountiful Garden Zucchini Enchiladas Recipe). 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.

Brief

Prep 25 mins

Cook: 25 mins

Total: 50 mins

Servings: 4

Yield: 4 servings

Bountiful Garden Zucchini Enchiladas Recipe

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

Heather's Beef Enchiladas

Main Dish

Directions

Step 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.

Step 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.

Step 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.

Nutritional Information

Bountiful Garden Zucchini Enchiladas Recipe

Servings Per Recipe:4

Calories: 662.2

% Daily Value *

Protein: 24.2g 48%

Carbohydrates: 73.9g 24%

Dietary Fiber: 6.9g 28%

Sugars: 9.5g

Fat: 30.8g 47%

Saturated Fat: 14.8g 74%

Cholesterol: 57.9mg 19%

Vitamin A Iu: 1883.8IU 38%

Niacin Equivalents: 9.7mg 74%

Vitamin B6: 0.5mg 33%

Vitamin C: 41.6mg 69%

Folate: 189.5mcg 47%

Calcium: 470.3mg 47%

Iron: 4.7mg 26%

Magnesium: 78.9mg 28%

Potassium: 812.3mg 23%

Sodium: 1135mg 45%

Thiamin: 0.7mg 72%

Calories From Fat: 277

*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.