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    You are in: Home / Recipes / Veggie Enchiladas Recipe
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    Veggie Enchiladas

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on June 27, 2009

      Great flavor, and pretty easy to make!

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    • on October 13, 2006

      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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    • on September 07, 2005

      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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    • on July 29, 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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    • on May 09, 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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    Nutritional Facts for Veggie Enchiladas

    Serving Size: 1 (274 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 894.5
     
    Calories from Fat 612
    68%
    Total Fat 68.1 g
    104%
    Saturated Fat 31.7 g
    158%
    Cholesterol 132.9 mg
    44%
    Sodium 1410.3 mg
    58%
    Total Carbohydrate 44.7 g
    14%
    Dietary Fiber 7.7 g
    30%
    Sugars 5.7 g
    22%
    Protein 30.9 g
    61%

    The following items or measurements are not included:

    reduced sodium black beans

    enchilada sauce

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