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

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    45 mins

    45 mins

    :)Shirl(:'s Note:

    This uses up zucchini in a very tasty way. Was not expecting much but boy did this turn out nicely. Cooking time includes saute time. These could easily be made with chicken.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Saute zucchini, green onions, chillies, oregano, chilli powder, garlic and red pepper (cayenne) if using for about 20-30 minutes. If you have liquid at the end of sauteing drain, I did not.
    2. 2
      Add sour cream and 1 cup each of the cheeses, mix well.
    3. 3
      Using a dish that has been sprayed with Pam pour a small amount of green chilli enchilada sauce and spread around.
    4. 4
      Fill tortillas with two heaping spoonfuls of zucchini mixture, roll and place seam side down in dish with enchilada sauce. Repeat until you run out of mixture, I made large ones and only got 10.
    5. 5
      Spread the rest of the green chilli enchilada sauce over the top of all the enchiladas.
    6. 6
      Top with the rest of the cheese.
    7. 7
      Bake in 350' oven for 45-60 minutes uncovered.

    Ratings & Reviews:

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    Nutritional Facts for Zucchini Enchiladas

    Serving Size: 1 (383 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 839.6
     
    Calories from Fat 421
    50%
    Total Fat 46.7 g
    71%
    Saturated Fat 25.7 g
    128%
    Cholesterol 112.1 mg
    37%
    Sodium 2081.2 mg
    86%
    Total Carbohydrate 71.4 g
    23%
    Dietary Fiber 6.7 g
    27%
    Sugars 15.0 g
    60%
    Protein 34.4 g
    68%

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