Cheesy Zuke Enchiladas
Created by gkwillow on January 4, 2012
- Servings: 3-4
- Prep Time: 10m
- Cook Time: 1h
- Recipe #3859
Ingredients
- 2 small zucchinis, shredded (measuring about 3 cups)
- 1/2 medium onion, chopped
- 1/2 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/4 teaspoon freshly ground black pepper
- 1 can (4.25 oz) diced green chilies
- 1/2 cup cottage cheese, drained (or ricotta if you prefer)
- 6 flour tortillas
- 1 can (15 oz) red enchilada sauce
- 1 cup shredded cheddar cheese, divided
How to Make
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Step 1: Saute onion, zucchini, green chilies, garlic and seasonings for about 20 minutes or until the moisture has evaporated. Stir frequently and do not brown the veggies! Remove from skillet and place in large bowl. Stir in drained cottage cheese and 1/2 cup cheddar cheese.
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Step 2: Preheat oven to 350 degrees. Spread half of enchilada sauce in the bottom of a baking dish prepared with cooking spray. Place zucchini mixture on the tortillas and roll, placing seam side down in the dish. Distribute any remaining filling on top of the enchiladas.
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Step 3: Pour the remaining sauce over the enchiladas and top with the remaining cheddar cheese. Bake for 30 minutes or until the cheese is melted and the sauce is bubbly.
Nutritional Facts
- Serving Size: 1 (352.2 g)
- Calories 706.5
- Total Fat - 23.2 g
- Saturated Fat - 13.4 g
- Cholesterol - 89.3 mg
- Sodium - 998.7 mg
- Total Carbohydrate - 101.6 g
- Dietary Fiber - 1.3 g
- Sugars - 60.6 g
- Protein - 26.3 g
- Calcium - 457.2 mg
- Iron - 1.8 mg
- Vitamin C - 17.1 mg
- Thiamin - 0.2 mg