Vegetable Cheese Enchiladas
Vegetable Cheese Enchiladas is an moderately easy dinner. Made with 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 and 1/4 c. chopped green onion, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Wrap tortillas in aluminum foil and bake at 350Β° for 7 minutes.
Cook zucchini in boiling water to cover for 2 minutes; drain and pat dry with paper towels.
π· Perfect Pairings
Complete your meal with these
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