Bountiful Garden Zucchini Enchiladas

You can never have too many main course recipes, so give Bountiful Garden Zucchini Enchiladas a try. For $1.37 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 535 calories, 16g of protein, and 23g of fat per serving. This recipe serves 4. 101 person have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 50 minutes. It is brought to you by Allrecipes. Plenty of people really liked this Mexican dish. A mixture of green chiles, olive oil, flour tortillas, and a handful of other ingredients are all it takes to make this recipe so tasty. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is tremendous. Users who liked this recipe also liked Garden Enchiladas, Garden Zucchini Chutney, and Zucchini Garden Chowder.

Servings: 4

Preparation duration: 25 minutes

Cooking duration: 25 minutes

 

Ingredients:

1/8 teaspoon black pepper

2 tablespoons butter

1 teaspoon chili powder

2 tablespoons all-purpose flour

8 (8 inch) flour tortillas

2 cloves garlic, minced

1/4 cup canned diced green chiles

1 cup milk

1/2 cup shredded Monterey Jack cheese

1 tablespoon olive oil

1 onion, chopped

1/4 teaspoon salt

1 1/2 cups chopped tomatoes

3 cups diced zucchini

Equipment:

oven

frying pan

whisk

baking pan

Cooking instruction summary:

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. Kitchen-Friendly View

 

Step by step:


1. Preheat an oven to 400 degrees F (200 degrees C).

2. 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.

3. Remove zucchini mixture from skillet and reserve.

4. 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.

5. 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.

6. 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.

7. Place filled tortillas in prepared baking dish, pour remaining cheese sauce over. Cover and bake in preheated oven until hot, about 25 minutes.

8. Remove from oven; sprinkle with remaining 1/2 cup Monterey Jack cheese and the chopped tomatoes.


Nutrition Information:

Quickview
534k Calories
16g Protein
22g Total Fat
67g Carbs
15% Health Score
Limit These
Calories
534k
27%

Fat
22g
35%

  Saturated Fat
9g
61%

Carbohydrates
67g
22%

  Sugar
12g
14%

Cholesterol
33mg
11%

Sodium
1048mg
46%

Get Enough Of These
Protein
16g
32%

Selenium
30µg
44%

Folate
174µg
44%

Vitamin B1
0.64mg
43%

Manganese
0.84mg
42%

Phosphorus
374mg
37%

Vitamin C
27mg
34%

Calcium
316mg
32%

Vitamin B2
0.43mg
25%

Iron
4mg
24%

Vitamin B3
4mg
24%

Vitamin A
1183IU
24%

Fiber
5g
20%

Potassium
685mg
20%

Vitamin B6
0.34mg
17%

Vitamin K
15µg
15%

Magnesium
58mg
15%

Copper
0.24mg
12%

Zinc
1mg
11%

Vitamin E
1mg
10%

Vitamin B5
0.74mg
7%

Vitamin B12
0.4µg
7%

Vitamin D
0.98µg
7%

covered percent of daily need
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