Cheesy Zucchini enchiladas
- Number of Servings: 6
Ingredients
Enchilada filling:cooking spray1 Tbsp canola oil2 cloves garlic, crushed2 med green onions chopped1/4 c cilantro chopped2 med zucchinis,gratedsalt & papper1.5 c cheddar cheese grated (separated)6 med whole wheat tortillaEnchilada sauce:1 garlic clove minced1 Tbsp chipolte chilis in adobo sauce (optional)1/4 tsp chili powder (to taste)1 c tomato sauce1/2 tsp ground cumin1/4 c water
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.
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.
Nutritional Info 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
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