Zucchini Enchiladas
Ingredients List
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2 tablespoons butter
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1 ½ pounds sliced zucchini
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1 pound mushrooms, sliced
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1 onion, sliced
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1 ½ pounds tomatoes, chopped
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salt and pepper to taste
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1 ½ pounds Monterey Jack cheese, shredded
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10 (10 inch) flour tortillas
Instructions
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Preheat the oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
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In a large skillet, melt butter over medium heat. Combine zucchini, mushrooms, onions, tomatoes, salt, and pepper, and add to the skillet. Cook and stir until vegetables soften.
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Warm tortillas in the preheated oven for 2-3 minutes until soft. Fill each tortilla with the zucchini mixture and Monterey Jack cheese, reserving some for topping. Roll the tortillas and place them seam-side down in the baking dish. Spread the remaining zucchini mixture on top and sprinkle with the rest of the cheese.
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Bake for 15 minutes, or until the cheese is melted and bubbly.
Nutritional Information (per serving)
| 537 | Calories |
| 29g | Fat |
| 45g | Carbs |
| 26g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 537 | |
| % Daily Value * | |
| Total Fat 29g | 37% |
| Saturated Fat 16g | 80% |
| Cholesterol 67mg | 22% |
| Sodium 852mg | 37% |
| Total Carbohydrate 45g | 16% |
| Dietary Fiber 4g | 16% |
| Total Sugars 6g | |
| Protein 26g | 51% |
| Vitamin C 22mg | 24% |
| Calcium 623mg | 48% |
| Iron 4mg | 20% |
| Potassium 668mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5