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    You are in: Home / Recipes / Enchiladas De Zucchini Recipe
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    Enchiladas De Zucchini

    Enchiladas De Zucchini. Photo by JanuaryBride

    1/2 Photos of Enchiladas De Zucchini

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    mary winecoff's Note:

    When I got home from vacation my neighbor had picked 10 large zucchini from my garden. I had to use it up so I found this recipe in my apply named cookbook "Too many Tomatoes, Squash, Beans and other good things....a cookbook for when your garden explodes...by Landau and Myers". Really good casserole and I bet it can be frozen (although I haven't had to do it yet).

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Fry each tortilla 2 minutes in hot oil, until heated through but still pliable. Drain on paper towels.
    2. 2
      Saute beef and onion in oil. Drain off grease.
    3. 3
      Add zucchini and saute 5 minutes more. Spoon the sauce into the 12 tortillas.
    4. 4
      Sprinkle the Monterey Jack cheese on top of the sauce and then roll the tortillas up and place in a shallow baking dish.
    5. 5
      Pour enchilada sauce over tortillas.
    6. 6
      Sprinkle with extra Monterey Jack cheese and bake at 350 degrees for 15 minutes.

    Ratings & Reviews:

    • on January 27, 2010

      55

      Really enjoyed these!!! I admit that I made mine vegetarian and subbed out button mushrooms for the ground beef, but they were great! I made Texas Red Enchilada Sauce to go on this recipe (which was so yummy). I can't wait for leftovers tomorrow!!! I did prep these a day early and put them in the fridge. . .then today I just cooked them covered on 350 for about 45 minutes to perfection. Thanks for posting!!! Made for Photo Tag. This is a real keeper of a recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 18, 2009

      55

      Really yummy! I didn't fry the tortillas but sprayed with Pam and microwaved for 30 seconds to make them pliable for rolling. Very good with the zucc! I also added about 1 C chopped mushrooms since I needed to use them up. I never thought about adding zucc to the enchiladas. This is a good way to get the kids to eat green veggies. Thanks again, Mary! This is a true keeper! P

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 10, 2008

      55

      Made for 1-2-3 HIt Wonders. This was very good and different from the enchiladas that I usually make (from leftover taco meat and refried beans). What a great way to get extra veggies in. I made it using 15 Minute Enchilada Sauce for the sauce and also made it lasagna style. We had enough for two meals! Thanks for posting this Mary!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Enchiladas De Zucchini

    Serving Size: 1 (325 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 470.3
     
    Calories from Fat 261
    55%
    Total Fat 29.1 g
    44%
    Saturated Fat 12.4 g
    62%
    Cholesterol 84.9 mg
    28%
    Sodium 442.5 mg
    18%
    Total Carbohydrate 26.0 g
    8%
    Dietary Fiber 3.9 g
    15%
    Sugars 2.3 g
    9%
    Protein 26.7 g
    53%

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