Vegetable Cheese Enchiladas

10 ingredients
2 steps

Ingredients

  • 8 (6-inch) corn tortillas
  • 1 medium zucchini, cut into 1/2-inch cubes
  • 1 c. (4 oz.) shredded reduced fat Monterey Jack cheese, divided
  • 1 c. cooked brown rice
  • 1/4 c. chopped green onion
  • 1/3 c. lo-fat sour cream
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • cooking spray
  • 2 (10 oz.) cans chopped tomatoes and chiles (undrained)

Directions

  1. 1
    Wrap tortillas in aluminum foil and bake at 350° for 7 minutes.
  2. 2
    Cook zucchini in boiling water to cover for 2 minutes; drain and pat dry with paper towels.

Products Matching These Ingredients

Food Grade Corn

Food Grade Corn

Bijou, Rural Route 1, lackmann

E NOVA 4
Zucchini

Zucchini

NOVA 1

Yellow Corn Tortilla Chips

Guiltless Gourmet

E NOVA 3

Cut Green Beans

Spartan

A NOVA 1

Flour tortillas

D NOVA 4

Whole wheat tortillas

C NOVA 4

Burrito size flour tortillas

D NOVA 4

Cut & peeled baby carrots

A NOVA 1

Cut & peeled baby carrots

A NOVA 1

Italian blend zucchini-squash, carrots, cauliflower, italian green beans, lima beans, italian blend

A NOVA 1

Breaded zucchini discs

C NOVA 4

More Recipes to Try

Lemon-Buttermilk Icebox Pie

6 ingredients

Blueberry Sauce

4 ingredients

Tuscan Catfish With Sun-Dried Tomato Aïoli

9 ingredients

Gingered Flank Steak

9 ingredients

Baked Caramel-Banana French Toast

9 ingredients

Popovers

5 ingredients

Steamed Buns

9 ingredients

Pork Tenderloin With Rhubarb-Shallot Compote

7 ingredients

Tuna Dip With Broccoli

4 ingredients

Roast Beef And Romaine Salad

8 ingredients

Creamy Parmesan Pasta With Turkey Meatballs

17 ingredients

Stuffed Crookneck Squash

11 ingredients