Zucchini Enchiladas
- 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 tortillas1 can enchilada saucechopped scallions (optional)chopped cilantro (optional)
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.
Remove from heat and add 1/2 cup cheese; mix well. Divide zucchini between in each tortilla, roll and place seam side down in baking dish. Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.
Serve with chopped cilantro, scallions, and reduced fat sour cream if you wish. Enjoy!!
Serving Size: makes 4 enchiladas
Number of Servings: 4
Recipe submitted by SparkPeople user CHRISTINE798.
Remove from heat and add 1/2 cup cheese; mix well. Divide zucchini between in each tortilla, roll and place seam side down in baking dish. Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.
Serve with chopped cilantro, scallions, and reduced fat sour cream if you wish. Enjoy!!
Serving Size: makes 4 enchiladas
Number of Servings: 4
Recipe submitted by SparkPeople user CHRISTINE798.
Nutritional Info Amount Per Serving
- Calories: 237.9
- Total Fat: 12.9 g
- Cholesterol: 30.0 mg
- Sodium: 1,000.3 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 16.0 g
- Protein: 20.9 g
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