Bountiful Garden Zucchini Enchiladas

Name: Bountiful Garden Zucchini Enchiladas
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 0 teaspoons black pepper; 2 Tbsps butter; 1 teaspoon chili powder; 2 Tbsps all-purpose flour; 8 8-inchs (8 inch) flour tortillas; 2 cloves garlic, minced; 59 milliliters canned diced green chiles; 237 milliliters milk; 118 milliliters shredded Monterey Jack cheese; 1 Tbsp olive oil; 1 onion, chopped; 0 teaspoons salt; 355 milliliters chopped tomatoes; 710 milliliters diced zucchini

The recipe Bountiful Garden Zucchini Enchiladas could satisfy your Mexican craving in about 50 minutes. This recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 16g of protein, 23g of fat, and a total of 535 calories. This recipe serves 4. Many people really liked this main course. 101 person have tried and liked this recipe. It is a good option if you're following a vegetarian diet. Head to the store and pick up milk, butter, zucchini, and a few other things to make it today. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert.

Instructions

Preheat an oven to 400 degrees F (200 degrees C).

Equipment you will use

Oven

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.

Ingredients you will need

Black Pepper

Chili Powder

Zucchini

Chili Pepper

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

Remove zucchini mixture from skillet and reserve.

Ingredients you will need

Zucchini

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chili Powder

Butter

Pepper

All Purpose Flour

Salt

Equipment you will use

Frying Pan

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.

Ingredients you will need

Monterey Jack Cheese

Chili Pepper

Milk

Equipment you will use

Whisk

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.

Ingredients you will need

Cheese Sauce

Tortilla

Zucchini

Squash

Roll

Place filled tortillas in prepared baking dish, pour remaining cheese sauce over. Cover and bake in preheated oven until hot, about 25 minutes.

Ingredients you will need

Cheese Sauce

Tortilla

Equipment you will use

Baking Pan

Oven

Remove from oven; sprinkle with remaining 1/2 cup Monterey Jack cheese and the chopped tomatoes.

Ingredients you will need

Monterey Jack Cheese

Tomato

Equipment you will use

Oven

Equipment

Ingredients

Servings:

all-purpose flour 88-inchs

(8 inch) flour tortillas 2cloves

garlic, minced 59milliliters

canned diced green chiles 237milliliters

milk 118milliliters

shredded Monterey Jack cheese 1Tbsp

olive oil 1

onion, chopped 0teaspoons

salt 355milliliters

chopped tomatoes 710milliliters

diced zucchini

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Francis Ford Coppolan Oregon Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.