Vegetable Cheese Enchiladas
| Yield: | 4 Servings |
| Categories: | Mexican, Vegetables |
| Filling---- | ||
| 8 | Corn tortillas -- 6" in | |
| Diameter | ||
| 1 | md | Zucchini -- cut into 1/2" |
| Cubes | ||
| 1 | c | Rice -- cooked |
| 2 | sm | Onions -- chopped fine |
| 1/3 | c | Fat-free sour cream |
| 1 | c | Monterey jack cheese -- |
| Shredded | ||
| 1/4 | ts | Salt |
| 1/4 | ts | Black pepper |
| Sauce---- | ||
| 2 | ts | Olive oil |
| 1 | md | Onion -- chopped |
| 2 | Cloves garlic -- minced | |
| 1 | tb | Chili powder |
| 1 | 14 1/2 can | |
| 1/2 | c | Chicken broth |
| 3 | tb | Coriander |
| Tomatoes -- stewed |
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