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Friday, September 30, 2011

Friday Recipe: Garden Zucchini Enchiladas

Granted, my garden is gone and I had to buy these ingredients at the grocery store. But I did try for organic, despite the absolutely ridiculous price hike that using less on means. These were really messy to make, so be forewarned! And no, it didn't take me 25 minutes to prep them. HA! Closer to an hour, and that was without distractions.

As always, I copied and pasted this from A great many people post a wide variety of delicious recipies that I enjoy so wish to share myself-this is only one of them.
Prep Time:   Cook Time:   Ready In:
25 Min          25 Min           50 Min


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 cups diced zucchini
  • 1/4 cup canned diced green chiles (used less than that but that was for my taste alone)
  • 1 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour (Uused whole wheat instead-if I'm going healthy it should be all round!)
  • 1/4 teaspoon salt
  • 1 teaspoon chili powder
  • 1/8 teaspoon black pepper
  • 1 cup milk
  • 1/4 cup canned diced green chiles
  • 1 cup shredded Monterey Jack cheese
  • 8 (8 inch) flour tortillas
  • 1/2 cup shredded Monterey Jack cheese
  • 1 1/2 cups chopped tomatoes


  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.
  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.
  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.

Nutritional Information

Amount Per Serving  Calories: 662 | Total Fat: 30.8g | Cholesterol: 58mg

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