Bountiful Garden Zucchini Enchiladas Recipe

Name: Bountiful Garden Zucchini Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

Servings: persons

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

1
Preheat an oven to 400 degrees F (200 degrees C). 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.

1106

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 onion, chopped, 2 cloves garlic, minced, 3 cups diced zucchini, and more.

Yes, Bountiful Garden Zucchini Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bountiful Garden Zucchini Enchiladas

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