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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 296.6
  • Total Fat: 14.1 g
  • Cholesterol: 19.8 mg
  • Sodium: 735.5 mg
  • Total Carbs: 36.0 g
  • Dietary Fiber: 7.2 g
  • Protein: 10.6 g

View full nutritional breakdown of Cheesy Zucchini enchiladas calories by ingredient
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Cheesy Zucchini enchiladas

Submitted by: KLP2010


Number of Servings: 6

Ingredients

    Enchilada filling:
    cooking spray
    1 Tbsp canola oil
    2 cloves garlic, crushed
    2 med green onions chopped
    1/4 c cilantro chopped
    2 med zucchinis,grated
    salt & papper
    1.5 c cheddar cheese grated (separated)
    6 med whole wheat tortilla


    Enchilada sauce:
    1 garlic clove minced
    1 Tbsp chipolte chilis in adobo sauce (optional)
    1/4 tsp chili powder (to taste)
    1 c tomato sauce
    1/2 tsp ground cumin
    1/4 c water





Directions

Filling: Saute garlic, green onions & add zucchini and cilantro to frying pan, stir & cook for 4-6 min - add 1/2 c grated cheddar cheese, take off heat and stir to melt.

Sauce: saute garlic in 1 tsp oil in saucepan - add chili powder, chipolte powder, cumin, tomato sauce and water and reduce heat and simmer 5-10 min. set aside until ready to use

Divide filling amongst tortilla shells and roll up. Spray casserole dish, then cover bottom of casserole dish with 1/4 c tomato sauce; lay rolled tortillas seam side down in tight fighting casserole dish. Cover with remaining sauce, top with remaining cheese.

Bake 25-30 min in preheated 400 degree oven. Optional: Serve with salsa/low fat sour cream.

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user KLP2010.





TAGS:  Vegetarian Meals |

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