Bountiful Garden Zucchini Enchiladas Recipe - Allrecipes.com
Bountiful Garden Zucchini Enchiladas Recipe
  • READY IN 50 mins

Bountiful Garden Zucchini Enchiladas

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    25 mins
  • READY IN

    50 mins

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 More Reviews

Most Helpful Positive Review
Aug 04, 2009

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!

 
Most Helpful Critical Review
Dec 10, 2010

I have never given a recipe this low of a rating but I found it to be pretty flat. The cheese sauce was nothing to write home about. Next time I will saute my veggies and just use a bottle of enchilada sauce, it was that unappealing.

 
Jul 31, 2009

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!!!!!!

 
Sep 22, 2009

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.

 
Aug 10, 2009

This was wonderful! My four year old daughter asked for seconds and she never does that! My husband was a little skeptical of meatless enchiladas because I make amazing authentic (as far as I know...) enchiladas. Even he loved them and requested I make them again when we have company next week! The only thing I changed was adding a mexican spice mix I keep handy and making an extra half batch of the cheese sauce because the amount this recipe makes did not cover the enchiladas and we prefer them soft not crispy. Overall though they were amazing!!!! Thanks:)

 
Oct 09, 2009

Delicious! I added black beans and used garlic jack--highly recommend using garlic jack! Unlike everyone else, though, I think that you could actually cut back the amount of sauce. I didn´t sprinkle cheese on top, and next time will make half the amount of cheese sauce and only pour it on top--I don´t think it is necessary to mix with the filling. Just to make it a little less of a heart attack waiting to happen! But really, really delicious!

 
Aug 07, 2009

Excellent. I never thought to zucchini in an enchilada but it was a great idea. And the cheese sauce portion of this recipe would be great on it's own, but add it to the enchiladas and it is dynamite. I also added some leftover shredded chicken to mine just so I could use it up. I will be making these again.

 
Aug 20, 2011

Excellent! I only had one small can of diced green chiles, so I used those in the sauce and then diced up a jalapeno and added that to the zucchini mixture. The cheese sauce was delicious. I added some leftover grilled chicken (shredded) to half the enchiladas. Also added cumin. Hubby LOVED these. Thanks :)

 

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Nutrition

  • Calories
  • 662 kcal
  • 33%
  • Carbohydrates
  • 73.9 g
  • 24%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 30.8 g
  • 47%
  • Fiber
  • 6.9 g
  • 28%
  • Protein
  • 24.2 g
  • 48%
  • Sodium
  • 1135 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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