5 Reviews

Great flavor, and pretty easy to make!

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semipolipoli June 27, 2009

This was very good...I used a reduced fat Mexican shredded cheese blend throughout, probably a little less cheese than called for but it was still plenty cheesy. Also, tried to use less of the butter and oil for the tortillas, but ran out near the end...I got the impression though that you could probably just skip that fat and nuke them in the microwave for a few seconds to soften them up. Oh, and I subbed a cup of chopped bell pepper for a cup of the zucchini, which was quite tasty.

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SpunkyGenius October 13, 2006

These were great! A lot simlper than it looks. The vegetables all went together very well. I must admit, I did partially peel the zucchini though, personal preference. Thanks!

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ChipotleChick September 07, 2005

These are very flavorful enchidaldas and healthy too! I didn't use black olives as not everyone in the family likes them. I used less zucchini, but added fresh chopped tomatoes. Also I didn't use as much cheese as the recipe called for. I topped it with Enchilda Sauce Enchilada Sauce. And served it with Tex Mex Rice Tex-mex Rice. A delicious dinner, compliments of Zaar!

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Junebug July 29, 2005

These are really tasty! I used small flour tortillas (personal preference) and just heated them in the microwave. Had about a cup of filling left over (probably didn't fill them quite full enough). Also cooked for 20 minutes not 15. Very good with sour cream. Wish I'd found this one sooner! :) *Updated to add that I think they are even better the next day, reheated - the flavors came together more after a night in the fridge. Yum!

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flower7 May 09, 2005
Veggie Enchiladas