"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." — Annabelle
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canned diced green chiles
shredded Monterey Jack cheese
8 (8 inch)
shredded Monterey Jack cheese
1 1/2 cups
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!
The texture was just too different for my family. The cheese sauce was delicious though!
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!!!!!!
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.
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:)
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!
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.
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 :)
* Percent Daily Values are based on a 2,000 calorie diet.
Bountiful Garden Zucchini Enchiladas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 277
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