Zucchini Enchiladas
Created by Shirl on November 6, 2011
- Servings: 7
- Prep Time: 20m
- Cook Time: 30m
- Recipe #2093
Ingredients
- 6 cups zucchini, grated
- 1 cup green onion, chopped (5 onions)
- 7 ounces green chilies, chopped
- 2 teaspoons oregano
- 1 teaspoon chili powder
- 1 tablespoon garlic powdered
- 1 dash red pepper, cayenne (optional)
- 2 cups sour cream
- 3 cups cheddar cheese, shredded
- 3 cups monterey jack cheese, shredded
- 12 tortillas, flour
- 28 ounces enchilada sauce, green chili
How to Make
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Step 1: Saute zucchini, green onions, chillies, oregano, chilli powder, garlic and red pepper (cayenne) if using for about 20-30 minutes. If you have liquid at the end of sauteing drain, I did not.
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Step 2: Add sour cream and 1 cup each of the cheeses, mix well.
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Step 3: Using a dish that has been sprayed with Pam pour a small amount of green chilli enchilada sauce and spread around.
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Step 4: Fill tortillas with two heaping spoonfuls of zucchini mixture, roll and place seam side down in dish with enchilada sauce. Repeat until you run out of mixture, I made large ones and only got 10.
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Step 5: Spread the rest of the green chilli enchilada sauce over the top of all the enchiladas and top with the rest of the cheese.
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Step 6: Bake in 350' oven for 45-60 minutes uncovered.
Nutritional Facts
- Serving Size: 1 (535.2 g)
- Calories 804.1
- Total Fat - 49.2 g
- Saturated Fat - 28.9 g
- Cholesterol - 217.3 mg
- Sodium - 1482.8 mg
- Total Carbohydrate - 21.3 g
- Dietary Fiber - 2 g
- Sugars - 6.8 g
- Protein - 68.3 g
- Calcium - 1254 mg
- Iron - 3.8 mg
- Vitamin C - 23.8 mg
- Thiamin - 0.5 mg