Summer Squash Enchiladas Recipe

Recipesfull introduces to you: Enchilada Recipes. (Summer Squash Enchiladas Recipe). These vegetarian enchiladas are easy to make, delicious, and very filling. They are also very accommodating to modifications. I frequently use zucchini or add mushrooms and other vegetables.

Brief

Prep 25 mins

Cook: 38 mins

Total: 1hr3 mins

Servings: 8

Yield: 8 enchiladas

Summer Squash Enchiladas Recipe

Ingredients

cooking spray

1 tablespoon olive oil

1 onion

chopped

2 cloves garlic

minced

3 cups chopped yellow summer squash

1 (4 ounce) can diced green chile peppers

divided

2 teaspoons chili powder

divided

¼ teaspoon ground black pepper

2 tablespoons butter

2 tablespoons all-purpose flour

¼ teaspoon salt

⅛ teaspoon ground black pepper

1 cup milk

1 ½ cups shredded Monterey Jack cheese

divided

8 (8 inch) flour tortillas

1 ½ cups chopped tomatoes

Skinny Enchilada Casserole

Main Dish

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish lightly with cooking spray.

Step 2

Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic until slightly softened 3 to 5 minutes. Add summer squash; cook and stir until almost tender 3 to 5 minutes. Stir in half of the green chile peppers 1 teaspoon chili powder and 1/4 teaspoon pepper; cook for 1 minute. Remove from heat.

Step 3

Melt butter in a saucepan over medium heat. Stir in remaining 1 teaspoon chili powder flour salt and 1/8 teaspoon pepper; cook for 1 minute. Pour in milk and stir until sauce thickens about 5 minutes. Remove from heat. Stir in 1 cup Monterey Jack cheese; add remaining green chile peppers.

Step 4

Stir 1/2 cup sauce into the squash mixture. Spoon 1/3 cup of the squash and sauce mixture into the center of each tortilla; roll up.

Step 5

Arrange filled tortillas in the baking dish. Cover with remaining sauce. Cover baking dish with aluminum foil.

Step 6

Bake in the preheated oven until heated through about 25 minutes. Top with remaining 1/2 cup Monterey Jack cheese and tomatoes.

Nutritional Information

Summer Squash Enchiladas Recipe

Servings Per Recipe:8

Calories: 335.3

% Daily Value *

Protein: 12.1g 24%

Carbohydrates: 36.2g 12%

Dietary Fiber: 3.3g 13%

Sugars: 5.5g

Fat: 16.1g 25%

Saturated Fat: 7.6g 38%

Cholesterol: 28.9mg 10%

Vitamin A Iu: 973IU 20%

Niacin Equivalents: 5mg 39%

Vitamin B6: 0.2mg 16%

Vitamin C: 22.8mg 38%

Folate: 87.2mcg 22%

Calcium: 282.1mg 28%

Iron: 2.5mg 14%

Magnesium: 37.2mg 13%

Potassium: 403.8mg 11%

Sodium: 736.9mg 30%

Thiamin: 0.4mg 38%

Calories From Fat: 145

*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.