Cheesy Zucchini Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
cooking spray1 tsp olive oil2 cloves garlic, crushed2 medium scallions, chopped1/4 cup cilantro, chopped2 medium zucchinis, gratedkosher salt and fresh ground pepper1 1/2 cups grated reduced fat mexican blend cheese (Sargento)4 Large La Tortilla Factory Low Carb tortillaschopped scallions (optional)chopped cilantro (optional)Enchilada sauce:1 garlic cloves, minced1 tbsp chipotle chilis in adobo sauce (optional for more heat)1 cups tomato sauce1/4 tsp chipotle chili powder (to taste)1/4 tsp ground cumin1/2 cup fat free vegetable brothkosher salt and fresh pepper to taste
1. For the enchilada sauce: in a medium saucepan, spray oil and sauté garlic. Add chipotle chile, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
2. Spray a baking dish with nonstick spray. Preheat oven to 400 degrees.
3. In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4-5 minutes.
4. Remove from heat and add 1/2 cup cheese; mix well.
5. Divide zucchini between in each tortilla, roll and place seam side down in baking dish.
6. Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.
7.Serve with chopped cilantro, scallions, and reduced fat sour cream if you wish.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user THEHEALTHYCHEF.
2. Spray a baking dish with nonstick spray. Preheat oven to 400 degrees.
3. In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4-5 minutes.
4. Remove from heat and add 1/2 cup cheese; mix well.
5. Divide zucchini between in each tortilla, roll and place seam side down in baking dish.
6. Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.
7.Serve with chopped cilantro, scallions, and reduced fat sour cream if you wish.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user THEHEALTHYCHEF.
Nutritional Info Amount Per Serving
- Calories: 363.2
- Total Fat: 13.7 g
- Cholesterol: 34.1 mg
- Sodium: 1,191.9 mg
- Total Carbs: 47.0 g
- Dietary Fiber: 7.9 g
- Protein: 14.9 g
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