Cheese Enchiladas
Meatless enchiladas filled with zucchini and cheese, topped with home-made enchilada sauce are so delicious whether you are vegetarian or not. This meatless recipe is a favourite, and since it has no meat you can add a little more cheese! The video shows you how to make cheese enchiladas with a homemade red chili sauce, melted Cheddar, and onions.
~ Lower Calorie Cheesy Zucchini Enchiladas ~
Ingredients
Ingredients
- cooking spray
- 1 tsp olive oil
- 2 cloves garlic, crushed
- 2 medium spring onions, chopped
- 1/4 cup cilantro, chopped
- 2 medium zucchinis, grated
- salt and fresh ground pepper
- 1 1/2 cups grated reduced fat mexican blend cheese
- 4 Large Low Carb tortillas
Method
Method
- Spray a baking dish with nonstick spray.
- Preheat oven to 400 degrees.
- In a medium nonstick frying pan, sauté garlic and spring onions 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 each tortilla, roll and place seam side down in baking dish.
- Top with enchilada sauce and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.
- Serve with chopped cilantro, spring onions, and reduced fat sour cream if you wish.
Enchilada Sauce
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
- salt and fresh pepper to taste
Method
- In a medium saucepan, spray oil and sauté garlic.
- Add chipotle chili, 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.
Serves 4 – Serving Size: 1 large enchilada – Nutrition Per Serving
Calories: 258, Fat: 14g, Protein: 22g, Carbohydrate: 30g, Fibre: 17g
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