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Vegetable Cheese Enchiladas Recipe
|Corn tortillas||8 (6 Inches In Diameter)|
|Zucchini||1 Medium, cut into 1/2 inch cubes (8 Ounce)|
|Cooked brown rice||1 Cup (16 tbs)|
|Green onions||2 , finely chopped (Including Tops)|
|Reduced fat sour cream||1⁄3 Cup (5.33 tbs)|
|Shredded low fat monterey jack cheese||1 Ounce (1 Cup)|
|Black pepper||1⁄4 Teaspoon (Or To Taste)|
|Salt||1⁄4 Teaspoon (Or To Taste)|
|Olive oil||2 Teaspoon|
|Yellow onion||1 Medium, finely chopped|
|Garlic||2 Clove (10 gm), minced|
|Chili powder||1 Tablespoon (Or To Taste)|
|Canned low sodium tomatoes||14 1⁄2 Ounce, crushed, with their juice (1Can)|
|Vegetable stock/Chicken stock/ low sodium chicken stock||1⁄2 Cup (8 tbs)|
|Jalapeno pepper||1 , seeded and finely chopped|
|Minced cilantro/3 tablespoons minced parsley mixed with 1 teaspoon dried cilantro||3 Tablespoon (Coriander)|
Serving size: Complete recipe
Calories 1338 Calories from Fat 294
% Daily Value*
Total Fat 32 g50%
Saturated Fat 15.7 g78.4%
Trans Fat 0 g
Cholesterol 27.1 mg
Sodium 1348.2 mg56.2%
Total Carbohydrates 237 g79.1%
Dietary Fiber 26.1 g104.5%
Sugars 15.7 g
Protein 34 g67.1%
Vitamin A 184.9% Vitamin C 121.2%
Calcium 53.6% Iron 69.3%
*Based on a 2000 Calorie diet
Wrap the tortillas in alumi-num foil and heat in the oven for 7 to 10 minutes or until softened.
Meanwhile, in a medium-size saucepan of boiling water, blanch thezucchinifor2 minutes oruntil just tender.
Drain, rinse under cold water to stop the cooking, and pat dry with paper toweling.
In a large mixing bowl, combine the zucchini, rice, green onions, sourcream,'/? cupof the cheese, salt, and pepper.
2 Lightly grease an 11"x9"x2"bakingdish.
Spoon 1/8 of the filling onto each tortilla and spread it down the center.
Roll the tortilla to enclose the filling and arrange, seam side down, in the prepared baking dish.
Cover the baking dish with aluminum foil and bake the enchiladas for 10 minutes or until heated through.
3 Meanwhile, prepare the sauce.
In a medium-size saucepan, heat the oil over moderate heat.
Add the until softened.
Add the garlic and chili powder and saute, stirring, for 1 minute.
Add the tomatoes, stock, and jalapeno pepper if using and simmer, stirring occasionally, for 1 0 minutes or until the sauce has thickened slightly.
Stir in the cilantro.
Spoon the sauce overthe enchiladas, sprinkle with the remaining 1/2 cup cheese, and bake 8 to 1 0 minutes longer or until the cheese has melted and the sauce is bubbling.