Bountiful Garden Zucchini Enchiladas Recipe
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Bountiful Garden Zucchini Enchiladas

By: Annabelle  Supporting Member (Click to learn more about Supporting Membership)
"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."

Rating: This weblink has been rated 21 times with an average star rating of 4.7 Read Reviews (18)

Rate/Review | 709 people have saved this

Prep Time:
25 Min
Cook Time:
25 Min
Ready In:
50 Min

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 cups diced zucchini
  • 1/4 cup canned diced green chiles
  • 1 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon chili powder
  • 1/8 teaspoon black pepper
  • 1 cup milk
  • 1/4 cup canned diced green chiles
  • 1 cup shredded Monterey Jack cheese
  • 8 (8 inch) flour tortillas
  • 1/2 cup shredded Monterey Jack cheese
  • 1 1/2 cups chopped tomatoes

Directions

  1. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 662 | Total Fat: 30.8g | Cholesterol: 58mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2009 by reidnez 
Excellent! The only "tweaks" I made were to add a can (16oz) of black beans to the filling,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 31, 2009 by mommyluvs2cook Supporting Member (Click to learn more about Supporting Membership)
These were very good! Always skeptical of trying recipes that haven't been reviewed yet...but... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2009 by Betc84 
This was wonderful! My four year old daughter asked for seconds and she never does that! My... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2009 by gmcm 
Delicious! I added black beans and used garlic jack--highly recommend using garlic jack! ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 22, 2009 by JEMITCHELL 
This was delicious. Definitely double the sauce. You will be glad you did! This is a great... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2009 by Daniel's Sarah K Supporting Member (Click to learn more about Supporting Membership)
Excellent. I never thought to zucchini in an enchilada but it was a great idea. And the cheese... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2009 by Terrie 
Great loved them. I however added some red peppers and a little of my salsa. My family wasn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2009 by Carla_P 
Verry good. I made this the night before and baked it before serving. I used 1% milk and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2009 by FACS101 
Yummy - will add some chicken next time for added protein. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2009 by Beckinstein 
Amazingly easy and tasty! Really filling, too. I agree with the other users, definitely make... MORE

 
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