Bountiful Garden Zucchini Enchiladas recipe

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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

Nutrition Info

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
servingSize: -
sodium: 1135 mg
sugar: 9.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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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