Recipe of the day to share with you!!!
Cheesy Zucchini Enchiladas
These
cheesy meatless enchiladas are delicious, packed with fiber so they are filling
and easy to make – vegetarian or not. Perfect topped with chopped cilantro,
scallions or jalapeños and some low fat sour cream.
I
love La
Tortilla Factory Smart and Delicious Low Carb Tortillas, I used the large
size for these enchiladas which are only 2 points plus each. Skinny Bits is
doing giveaway, click
here for a chance to win some free La Tortilla samples.
Many
of you know how much I love enchiladas, I've posted several enchilada recipes in
the past; chicken enchiladas, chicken
and white bean enchiladas with salsa verde, and turkey and black bean
enchiladas. This vegetarian recipe makes a is a wonderful addition to my
enchilada collection, and I love that I can add more cheese than I normally
would because the filling is so light.
Cheesy Zucchini Enchiladas
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1 large enchilada • Old Points: 5 pts • Points+: 7 pts
Calories: 258.7 • Fat: 13.5 g • Protein: 22 g • Carb: 30.2 g • Fiber: 16.9 g
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1 large enchilada • Old Points: 5 pts • Points+: 7 pts
Calories: 258.7 • Fat: 13.5 g • Protein: 22 g • Carb: 30.2 g • Fiber: 16.9 g
- 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 Large La
Tortilla Factory Low Carb tortillas
- chopped scallions (optional)
- chopped cilantro (optional)
Enchilada sauce:
- 1 garlic cloves, minced
- 1 tbsp chipotle chilis
in adobo sauce
(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
For the enchilada sauce:
in a medium saucepan,
spray
oil and
sauté
garlic.
Addchipotle chile
,
chili powder, cumin, broth, tomato sauce, salt and pepper.
Bring
to a boil.
Reduce
the heat to low and
simmer
for 5-10 minutes.
Set aside
until ready to use.
Spray a baking dish with nonstick spray. Preheat oven to 400 degrees.
In
a medium nonstick skillet, sauté garlic and
scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4-5 minutes.
Remove from heat and add 1/2 cup cheese; mix
well.
Divide zucchini between in each tortilla, roll and place seam side down in baking dish.
Top with enchilada sauce (you might not use all) and
remaining cheese and bake until hot and the cheese is melted, about 20
minutes.
Serve with chopped cilantro, scallions, and
reduced fat sour cream if you wish. Enjoy!!







No comments:
Post a Comment