Try this Summer Squash Enchiladas with Three cheeses recipe, or contribute your own.
Suggest a better descriptionin a large nonstick skillet,heat oil over med-high, then add the onion and cook, 5 min. Add garlic, zucchini, yelow squash, oregano, cumina and cook, add corn
mix cheese, pour 1/2 cup of enchilada suace. In layers add one quarter of tortilla strips, 1/r of remaining enchilada sauce, 1/3 of sauteed vegetables, and 1/4 of cheese blend.
Sprinkle with 1/4 of quso fresco (layering)
Cover and cook low 4 hours
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Serving Size: 1 Serving (225g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 274 | ||
Calories from Fat: 197 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.9g | 29 % | |
Saturated Fat 13.4g | 67 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 64mg | 20 % | |
Sodium 382.8mg | 13 % | |
Potassium 91.3mg | 2 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.5g | ||
Protein 16.6g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 274
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