Lunch

Zucchini Enchiladas is for Lunch.

Zucchini Enchiladas takes 25 minutes to prepare.

Zucchini Enchiladas takes 30 minutes to cook.

Zucchini Enchiladas makes 16 servings.

The ingredients for Zucchini Enchiladas are:

1 Tablespoon butter
4 Tablespoons all-purpose flour
2 teaspoons chili powder
2 cups milk
2 cups grated cheddar cheese
salt & pepper to taste
6 cups diced summer zucchini
2 Tablespoons vegetable oil
1 1/2 cups diced onion
3 garlic cloves, minced
1 1/2 teaspoon minced hot pepper
16 tortillas
3 cups diced tomatoes
2 cans chicken

Here is how you make Zucchini Enchiladas:

In a small sauce pan, melt the butter and stir in the flour and chili powder to make a thick paste. Add the milk a little at a time, stirring well after each addition to prevent lumps. Add the cheese and heat gently until the cheese is melted. Season to taste with salt and pepper.Preheat oven to 400◦F. Place the zucchini in the microwave for 5 minutes or until tender.In a sauté pan, heat the oil and sauté the onion, garlic and hot peppers until limp, 3 – 5 minutes. Add the zucchini, chicken and 2/3 of the sauce. Toss to coat.Grease a 9”X13” baking dish. Spoon some filling onto each tortilla and roll. Place seam side down in the baking dish. Spoon the extra sauce on top and sprinkle with the tomatoes. Bake the enchiladas for 30 minutes or until hot. Serve immediately.Preparation time is approximately 25 minutesBaking Time is 30 minutesYields 16 servings.Number of Servings: 16Recipe submitted by SparkPeople user EPLEYC.

The nutritional information for Zucchini Enchiladas is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 258.4

• Total Fat: 11.6 g
• Cholesterol: 30.2 mg
• Sodium: 364.9 mg
• Total Carbs: 26.6 g
• Dietary Fiber: 2.7 g
• Protein: 12.3 g

Zucchini Enchiladas is Mexican cuisine.