zucchini enchiladas

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 350.3
  • Total Fat: 15.4 g
  • Cholesterol: 39.9 mg
  • Sodium: 794.7 mg
  • Total Carbs: 41.4 g
  • Dietary Fiber: 8.0 g
  • Protein: 14.8 g

View full nutritional breakdown of zucchini enchiladas calories by ingredient


Introduction

This is a veggie version of a family favorite. even better the second day. use any kind of zucchini or squash. leave the peel on for increased fiber. 9 ww points per cheesy serving. This is a veggie version of a family favorite. even better the second day. use any kind of zucchini or squash. leave the peel on for increased fiber. 9 ww points per cheesy serving.
Number of Servings: 6

Ingredients



    Zucchini, 6 cup, sliced (remove)
    Onions, raw, 2 cup, chopped (remove)
    Garlic, 2 clove (remove)
    Corn Tortillas, 12 tortilla, medium (approx 6" dia) (remove)
    La Victoria Enchilada Sauce, 2 cup (remove)
    Cheddar Cheese, 2 cup, shredded (remove)
    *Peppers, sweet, red, fresh, 1 cup, chopped (remove)
    Jalapeno Peppers, 2 pepper (remove)

Tips

make a second pan for the freezer for quick weeknight go to meal. I also sub turkey burger for half of the zucchini for my non veggie eating son and he loves it!! PP value and nutrition info will change.


Directions

saute all veggies together, wrap in warmed tortillas and then cover with sauce followed by topping with cheese. bake in over for about 35 minutes on 400 or until bubbly.

*I prefer the easy make packets of enchilada sauce verses the canned stuff, but nutritional info will change.


Serving Size: makes 6 2 piece portions

Number of Servings: 6

Recipe submitted by SparkPeople user ACDNK13.