Enchiladas De Calabacitas Con Salsa Crema De Chile (Zucchini Enc

Jun 05, 2023June 5, 20230 4
Satisfy your cravings with Enchiladas De Calabacitas Con Salsa Crema De Chile (Zucchini Enc)
in Mexican

Prep

25 min

Cook

35 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/4 cup butter
1 cup milk
1/2 teaspoon salt
1 1/2 cups chicken broth
1/2 cup all-purpose flour
1/2 cup diced green chilis
6 flour tortillas
2 1/2 cups shredded zucchini
2 cups monterey jack cheese , shredded ( divided )
1/4 cup chopped onion ( optional )
1/2 cup Mexican crema ( optional ) or 1/2 cup sour cream ( optional )
3 sprigs fresh cilantro , chopped ( optional )

Nutrision Information

Servings Per Recipe
6
Calories
543
Sugar
5g
Fat
40g
Enchiladas De Calabacitas Con Salsa Crema De Chile (Zucchini Enchiladas with Chile Cream Sauce) is a tasty and satisfying Mexican dish that is perfect for vegetarians or anyone looking for a healthier alternative to traditional beef or chicken enchiladas. Made with shredded zucchini, cheese, and a creamy chile sauce, these enchiladas are easy to make and can be customized to suit your tastes. Whether you're looking for a quick weeknight dinner or a casual meal with friends and family, these enchiladas are sure to satisfy your cravings for delicious Mexican food.

Instructions

1.Preheat your oven to 375 degrees F. Grease a large casserole dish and set aside.
2.Melt the butter in a saucepan over medium heat. Add the flour and whisk until smooth.
3.Add the chicken broth, milk, and salt, whisking constantly. Cook until the mixture thickens and bubbles.
4.Add the green chilies and stir well.
5.In a separate pan, sauté the zucchini until soft. Add the onion if desired and cook until translucent.
6.Add 1 1/2 cups of the shredded cheese and 1/4 cup of the sauce to the zucchini mixture and stir until well combined.
7.Place a spoonful of the zucchini mixture in the center of each tortilla and roll up tightly. Place the enchiladas seam-side down in the prepared casserole dish.
8.Pour the remaining sauce over the enchiladas. Top with the remaining shredded cheese.
9.Cover with foil and bake for 25 to 30 minutes, until heated through and bubbly.
10.Remove from the oven and let cool for a few minutes.
11.Drizzle Mexican crema or sour cream over the top, if desired. Garnish with fresh cilantro.

PROS

Enchiladas De Calabacitas Con Salsa Crema De Chile is a delicious vegetarian alternative to traditional beef or chicken enchiladas.

The zucchini and cheese filling is flavorful and satisfying.

This dish is easy to make and perfect for a weeknight dinner or a casual gathering with friends and family.

CONS

This recipe is high in calories and fat due to the cheese and butter used.

Eating too much cheese may also lead to digestive issues for some individuals.

HEALTH & BENEFITS

Zucchini is a good source of vitamin C and may help improve digestion and reduce inflammation.
Green chilies contain capsaicin, which has been linked to aiding in weight loss and reducing inflammation in the body.
Mexican crema contains probiotics, which may improve gut health.

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