Cheesy Zucchini Enchiladas
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Cheesy Zucchini Enchiladas calories by ingredient
Introduction
A delicious, nutritious and quick meal with tons of fibre. A delicious, nutritious and quick meal with tons of fibre.Number of Servings: 4
Ingredients
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1 tsp olive oil
2 cloves garlic, crushed
2 medium scallions, chopped
1/4 C cilantro, chopped
kosher salt and fresh ground pepper to taste
1 1/2 C grated, reduced fat Mexican blend cheese (Sargento)
4 large whole wheat tortilla shells
chopped scallions (for garnish)
chopped cilantro (for garnish)
Enchilada Sauce:
1 garlic clove, minced
1TBS chipotle chilis (or chili of the heat of your choice)
1C tomato sauce
1/4 tsp chili powder (to taste)
1/4 tsp ground cumin
1/2 cup fat free vegetable broth
kosher salt and pepper to taste
Directions
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.
Member Ratings For This Recipe
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BARB5031
