Cheesy Zucchini Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Flour tortillas filled with zucchini and cheese, rolled and baked in a homemade enchilada sauce made with tomato, chipotle, and warm spices. This vegetarian main is satisfying and full of flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- cooking spray
- 1 tsp olive oil
- 2 cloves garlic (crushed)
- 2 medium scallions (chopped)
- 1/4 cup cilantro (chopped)
- 2 medium zucchinis (grated)
- kosher salt and fresh ground pepper
- 1 1/2 cups grated reduced fat mexican blend cheese (Sargento)
- 4 8-inch flour tortillas
- chopped scallions (optional)
- chopped cilantro (optional)
- 1 garlic cloves (minced)
- 1 tbsp canned chipotle in adobo sauce (chopped, optional for more heat)
- 1 cups tomato sauce
- 1/4 tsp chipotle chili powder (to taste)
- 1/4 tsp ground cumin
- 1/2 cup fat free vegetable broth
- kosher salt and fresh pepper to taste
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1315mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 285mg
- Calcium
- 589mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1315MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.