Bountiful Garden Zucchini Enchiladas

Bountiful Garden Zucchini Enchiladas

55 Reviews 6 Pics
  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    50 m
Annabelle
Recipe by  Annabelle

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.
  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.
  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.

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Reviews (55)

Rate This Recipe
reidnez
34

reidnez

Excellent! The only "tweaks" I made were to add a can (16oz) of black beans to the filling, and garnished with some sour cream and fresh cilantro. I served this with Mexican rice. My girlfriend and I loved them!

mommyluvs2cook
25

mommyluvs2cook

These were very good! Always skeptical of trying recipes that haven't been reviewed yet...but this one I couldn't pass up, since I have a load of zucchinis from my garden! The cheese sauce is very creamy and I would have never thought of making it that way! Thanks for the great recipe Annabelle!!!!!!

JEMITCHELL
17

JEMITCHELL

This was delicious. Definitely double the sauce. You will be glad you did! This is a great way to use up the abundance of summer zucchinis and tomatoes. I make recipes from this site all the time and this is the first time I've commented on or rated a recipe.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 662 cal
  • 33%
  • Fat
  • 30.8 g
  • 47%
  • Carbs
  • 73.9 g
  • 24%
  • Protein
  • 24.2 g
  • 48%
  • Cholesterol
  • 58 mg
  • 19%
  • Sodium
  • 1135 mg
  • 45%

Based on a 2,000 calorie diet

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