Bountiful Garden Zucchini Enchiladas

Name: Bountiful Garden Zucchini Enchiladas
Cook time: 25 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 3 cups diced zucchini; ¼ cup canned diced green chiles; 1 teaspoon chili powder; ¼ teaspoon black pepper; 2 tablespoons butter; 2 tablespoons all-purpose flour; ¼ teaspoon salt; 1 teaspoon chili powder; ⅛ teaspoon black pepper; 1 cup milk; ¼ cup canned diced green chiles; 1 cup shredded Monterey Jack cheese; 8 (8 inch) flour tortillas; ½ cup shredded Monterey Jack cheese; 1\u2009½ cups chopped tomatoes

These vegetarian enchiladas are easy to make, delicious and very filling. They are also very accommodating to modifications. I frequently add mushrooms and other vegetables.

INGRIDIENT

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

3 cups diced zucchini

¼ cup canned diced green chiles

1 teaspoon chili powder

¼ teaspoon black pepper

2 tablespoons butter

2 tablespoons all-purpose flour

¼ teaspoon salt

1 teaspoon chili powder

⅛ teaspoon black pepper

1 cup milk

¼ cup canned diced green chiles

1 cup shredded Monterey Jack cheese

8 (8 inch) flour tortillas

½ cup shredded Monterey Jack cheese

1 ½ cups chopped tomatoes

DIRECTION

Step: 1

Preheat an oven to 400 degrees F (200 degrees C). Heat oil in a large skillet over medium-high heat. Cook the onion and garlic in the oil until tender, about 5 minutes. Stir in zucchini, 1/4 cup diced chiles, 1 teaspoon chili powder, and 1/4 teaspoon black pepper. Cook until softened, 3 to 5 minutes. Remove zucchini mixture from skillet and reserve.

Step: 2

Melt butter in the skillet over medium low heat. Stir in flour, salt, remaining 1 teaspoon chili powder, and 1/8 teaspoon pepper. Cook, stirring, for 1 minute. Pour in milk; whisk until thickened, 3 to 5 minutes. Stir in the remaining 1/4 cup of diced chiles and 1 cup of Monterey Jack cheese.

Step: 3

Stir 1/2 cup of cheese sauce into the zucchini mixture. Spoon 1/3 cup squash mixture down the center of each tortilla; roll up. Place filled tortillas in prepared baking dish, pour remaining cheese sauce over. Cover and bake in preheated oven until hot, about 25 minutes. Remove from oven; sprinkle with remaining 1/2 cup Monterey Jack cheese and the chopped tomatoes.

NUTRITION FACT

Per Serving: 662 calories; protein 24.2g; carbohydrates 73.9g; fat 30.8g; cholesterol 57.9mg; sodium 1135mg.

To much possesion yourself can lead to overeating , 2.00 AM snacking, and mindless eats and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and got eat , it is much necessary to include some easy foods (or what one may perceive as off limits ). Meaning , if we can be order the healthiest thing on the menu but come home and graze on chips, necessary we really will the junk food and should have just pleased it in the first place."

Because it comes to eat on evening , much eat or eating too much of the bad kinds of food will make lead to trouble on sleeping. On the flip side, a meal that is less than satiating can leave you wanting more and resulting in reaching for an eat bad food late-night snack even closer to bedtime .

1-Dish Taco Bake Author :

2-Step Inside-Out Chicken Pot Pie Author : Campbell's Kitchen

2-Step Skillet Chicken Broccoli Divan Author : Campbell's Kitchen

20-Minute Basil, Chicken & Tomato Rice Author : Uncle Ben's

25-Minute Tunisian Vegetable Couscous Author : girlandagun

5-Ingredient Mexican Casserole Author : Annie Ellis