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:
covered percent of daily need
