Bountiful Garden Zucchini Enchiladas

May 31, 2023May 31, 20230 1
Bountiful Garden Zucchini Enchiladas recipe for a healthy dinner
in Mexican

Prep

20 min

Cook

35 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 flour tortillas
1/2 cup shredded Monterey Jack cheese
1 1/2 cups chopped tomatoes

Nutrision Information

Servings Per Recipe
8
Calories
350
Sugar
5g
Fat
20g
Bountiful Garden Zucchini Enchiladas are a healthy and flavorful take on traditional Mexican enchiladas. This recipe uses fresh, diced zucchini as the main filling, which is cooked with fragrant spices and canned diced green chiles for added flavor. The enchiladas are then smothered in a cheesy sauce made with Monterey Jack cheese and canned diced green chiles, and baked until golden brown. These enchiladas are a great way to use up an abundance of zucchini from your garden, and they provide a healthy, satisfying meal for any occasion. Serve with a side of Mexican rice and beans for a complete, wholesome meal.

Instructions

1.Preheat the oven to 350°F.
2.Heat the olive oil in a skillet over medium heat. Add the onion and garlic, and cook until the onion is translucent and the garlic is fragrant.
3.Add the diced zucchini, canned diced green chiles, chili powder, and black pepper to the skillet. Cook for 5 minutes, or until the zucchini is tender.
4.In a separate saucepan, melt the butter over medium heat. Add the flour, salt, chili powder, and black pepper. Cook, whisking constantly, for 2-3 minutes.
5.Slowly whisk in the milk and continue to cook, whisking frequently, until the sauce has thickened.
6.Stir in the canned diced green chiles and Monterey Jack cheese.
7.To assemble the enchiladas, spoon some of the zucchini mixture onto each flour tortilla. Roll up tightly and place seam side down in a greased 9x13 inch baking dish.
8.Pour the cheese sauce over the enchiladas and sprinkle with the remaining shredded Monterey Jack cheese and chopped tomatoes.
9.Bake for 20-25 minutes, or until the cheese is bubbly and golden brown.

PROS

These enchiladas are a great way to use up excess zucchini from your garden, and they’re packed with flavor.

They also provide a healthy dose of protein and calcium from the cheese.

CONS

These enchiladas can be high in calories and fat, depending on the amount of cheese used.

They may not be suitable for individuals with lactose intolerance or milk allergies.

HEALTH & BENEFITS

Zucchini is low in calories and high in fiber, making it a great addition to any healthy diet.
It also provides a variety of vitamins and minerals, including vitamin C, potassium, and vitamin B6.
The cheese in this recipe provides a source of protein and calcium, which are important for maintaining strong bones and muscles.

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