Recipe by Barbie
"This is a great way to use some of the fresh garden vegetables abundant at this time of year. Zucchini, mushrooms, onion, and tomatoes are cooked until tender, wrapped in warm tortillas, topped with cheese and baked until bubbly."
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1 1/2 pounds
1 1/2 pounds
salt and pepper to taste
1 1/2 pounds
Monterey Jack cheese, shredded
10 (10 inch)
THIS RECIPE IS A KEEPER!!!!! I have spread the word on this one. Very easy to make. I added a can of white chicken breast and a 1/4 tsp. of chili powder. My 7 year old grandson thought it was the best thing he ever tasted. Way to get them to eat their vegetables. My husband wants me to make it again real soon. I agree the slotted spoon helped alot, but the extra sauce over the top made is tasty and soft. I just hope people can find it in the recipe search. My friend thought eggplant might be good to try instead of zucchini. (It's a thought)
These were pretty standard. I suppose this much cheese will make anything good.
Let's just say I was dancing while I ate these... like I couldn't even stay seated. I couldn't even keep my feet still. I was like, "What kind of evil dark magic is this that makes my feet dance and my taste buds happy?!?!?!"
I used a little less tomato and used all the mixture to fill the tortillas, I then covered them with Salsa and cheese - thou not quite as much as the recip called for. It tasted fantastic and I will definitely make this again.
The leftovers were great for lunch the next day as well.
So glad we made this! We used reduced fat cheese and also, instead of adding calories by making 10 minimally filled tortillas, we made 4 stuffed tortillas. Same amount of calories from the veggies (which is obviously minimal anyway) but far fewer calories by going from 10 tortillas to 4. Voila.
Everyone loved these! My 6yr old did say a word the entire time she was eating hers. I made 2 slight changes. I added 1 clove minced fresh garlic and served them on/in whole wheat tortillas instead of flour tortillas. Great way to use up tomatoes and zucchini from the garden. Thanks!
These turned out SO good! I did need to add seasonings for our tastes, but this is a great recipe base. I added fresh garlic, plenty of cumin, chili powder, and a little oregano. I totally forgot to save some filling for the tops, so I poured a little green enchilada sauce over top to keep it moist. Great way to use up some of that zucchini my garden is producing so rapidly. I'm looking forward to having leftovers for lunch tomorrow! Yum. Thanks!
We really loved these and my husband was surprised how much he liked them, considering no meat involved. There was a lot of liquid in the pan from my juicy tomatoes, so I drained the vegetables in a colander to avoid soggy tortillas. I also used some minced garlic and Italian seasoning in my vegetable mixture. You could easily add in some chicken, shrimp or even black beans. I served with Quick black beans and rice on this site. I'm glad I tried this recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 260
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