Directions:
- Spray skillet with Pam, sauté onion and garlic on medium heat until slightly brown. Add zucchini and yellow squash.
- Sauté zucchini and squash on medium for about 5-8 minutes. Add green chiles, tomato, corn and beans. Add salt and pepper to your liking. I also like to add a couple of dashes of Lowry's Seasoned Salt.
- Continue to sauté vegetables for another 3-5 minutes. Then add 1/4 cup of the enchilada sauce. Cover and simmer on low for about 10 minutes.
- Remove vegetables from heat and spoon into tortillas. Roll and place seam-side down in a glass casserole dish.
- Cover enchiladas with the rest of the sauce and then sprinkle the cheese over the top.
- Place dish in oven on 350 for about 15 minutes until cheese had melted.
- Serve with a teaspoon of fat free sour cream on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 368.34 Kcal (1542 kJ) | ||
| Calories from fat | 115.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.78g | 20% | |
|---|---|---|---|
| Cholesterol | 31.54mg | 11% | |
| Sodium | 423.43mg | 18% | |
| Potassium | 779.37mg | 17% | |
| Total Carbs | 49.86g | 17% | |
| Sugars | 8.98g | 36% | |
| Dietary Fiber | 8.86g | 35% | |
| Protein | 16.98g | 34% | |
| Vitamin C | 89.9mg | 150% | |
| Iron | 1.9mg | 11% | |
| Calcium | 222.7mg | 22% | |
| Amount Per 100 g | |||
| Calories | 106.17 Kcal (445 kJ) | ||
| Calories from fat | 33.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.68g | 20% | |
|---|---|---|---|
| Cholesterol | 9.09mg | 11% | |
| Sodium | 122.05mg | 18% | |
| Potassium | 224.65mg | 17% | |
| Total Carbs | 14.37g | 17% | |
| Sugars | 2.59g | 36% | |
| Dietary Fiber | 2.55g | 35% | |
| Protein | 4.9g | 34% | |
| Vitamin C | 25.9mg | 150% | |
| Iron | 0.6mg | 11% | |
| Calcium | 64.2mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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