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Nutrition Facts
Serving Size 251 g
(Approx. 4 Servings)
Amount Per Serving
Calories 320 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 490 mg 20%
Total Carbohydrate 42 g 14%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 13 g
Vitamin A 10% Iron 4%
Vitamin C 20% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Ridiculously Cheesy Stacked Veggie Enchiladas
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
4  People


Recipe makes 4 Servings

1 Tsp Ottavio Grapeseed Oil
1 zucchini, cut into bite size pieces
8 Oz cremini mushrooms, sliced thin
4 Oz pico de gallo
1/2 cup(s) H-E-B That Green Sauce
1 Cookwell & Company Queso Blanco con Chile Verde
8 corn tortillas
1 cup(s) shredded Monterey Jack cheese
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Preheat oven to 400°F. Spray non-stick cooking spray on baking dish.
Place a large sauté pan over medium heat then add oil and tilt to coat pan. Sauté zucchini,mushrooms and pico de gallo 5 minutes or until tender.
Mix green sauce and queso. Spoon a few teaspoons on bottom of baking dish.
Fill tortillas with sautéd vegetables and roll up. Place in baking dish.
Top enchiladas with half of the remaining sauce mixture and 1/2 cup of cheese.
Repeat layering, ending with cheese on top.
Bake 20 minutes or until melted and golden brown.



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