Zucchini Enchiladas
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Zucchini Enchiladas calories by ingredient
Number of Servings: 4
Ingredients
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cooking spray
1 tsp olive oil
2 cloves garlic, crushed
2 medium scallions, chopped
1/4 cup cilantro, chopped
2 medium zucchinis, grated
kosher salt and fresh ground pepper
1 1/2 cups grated reduced fat mexican blend cheese (Sargento)
4 Large La Tortilla Factory Low Carb tortillas
1 can enchilada sauce
chopped scallions (optional)
chopped cilantro (optional)
Directions
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.