Cheesy Zucchini Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tsp olive oil2 cloves garlic, crushed2 medium scallions, chopped1/4 C cilantro, choppedkosher salt and fresh ground pepper to taste1 1/2 C grated, reduced fat Mexican blend cheese (Sargento)4 large whole wheat tortilla shellschopped scallions (for garnish)chopped cilantro (for garnish)Enchilada Sauce:1 garlic clove, minced1TBS chipotle chilis (or chili of the heat of your choice)1C tomato sauce1/4 tsp chili powder (to taste)1/4 tsp ground cumin1/2 cup fat free vegetable brothkosher salt and pepper to taste
For the enchilada sauce:
in a medium saucepan use a little oil and saute garlic. Add chipotle chili, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce heat and simmer for 5-10 minutes. Set aside until ready to use.
Preheat oven to 400 degrees. Use a non-stick baking dish if possible. Otherwise you can spray a little cooking oil on the dish.
In a medium nonstick skillet saute garlic and scallions in olive oil over mecium heat for about 3 minutes. Add zucchini, salt and pepper to taste and cook for about 4-5 minutes.
Remove from heat and add 1/2 C cheese. Mix well.
Divide zucchini mixture between the four tortillas, roll and place seam side down in the baking dish.
Top with enchilada sauce (you may not use all) and remaining cheese and bake until hot and the cheese has melted, about 20 minutes.
Serve with chopped cilantro, scallions and reduces fat sour cream.
Serving Size: serves 4 - one enchilada per serving
Number of Servings: 4
Recipe submitted by SparkPeople user MOUNTPEARLGIRL1.
in a medium saucepan use a little oil and saute garlic. Add chipotle chili, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce heat and simmer for 5-10 minutes. Set aside until ready to use.
Preheat oven to 400 degrees. Use a non-stick baking dish if possible. Otherwise you can spray a little cooking oil on the dish.
In a medium nonstick skillet saute garlic and scallions in olive oil over mecium heat for about 3 minutes. Add zucchini, salt and pepper to taste and cook for about 4-5 minutes.
Remove from heat and add 1/2 C cheese. Mix well.
Divide zucchini mixture between the four tortillas, roll and place seam side down in the baking dish.
Top with enchilada sauce (you may not use all) and remaining cheese and bake until hot and the cheese has melted, about 20 minutes.
Serve with chopped cilantro, scallions and reduces fat sour cream.
Serving Size: serves 4 - one enchilada per serving
Number of Servings: 4
Recipe submitted by SparkPeople user MOUNTPEARLGIRL1.
Nutritional Info Amount Per Serving
- Calories: 346.7
- Total Fat: 18.7 g
- Cholesterol: 37.5 mg
- Sodium: 990.9 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 9.3 g
- Protein: 15.6 g