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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 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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    Units: US | Metric


    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.

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    Ratings & Reviews:

    • on January 27, 2010


      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.

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    • on November 18, 2009


      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

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    • on August 10, 2008


      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!

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    Read All Reviews (4)


    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
    Total Fat 29.1 g
    Saturated Fat 12.4 g
    Cholesterol 84.9 mg
    Sodium 442.5 mg
    Total Carbohydrate 26.0 g
    Dietary Fiber 3.9 g
    Sugars 2.3 g
    Protein 26.7 g

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