Zucchini and Red Pepper Enchiladas with Two Salsas

50 mins (prep 50)
17 ingredients
makes 4 servings
Smoky grilled vegetables—not a cloying amount of meat or cheese—rule here. Instead of embellishing the enchiladas with a complex (and time-consuming) Mexican pipián (pumpkin-seed sauce), cook a few customary pipián ingredients and then purée them with cilantro for an easy enchilada that's herbaceous and fresh.

Categories:  quick-&-easy , mexican , grilling , cinco-de-mayo ,
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Serving Size (275.85 g)
Servings 4
Amount per Serving
Calories 683.03 Calories from Fat 627.12
% Daily Value *
Total Fat 69.68g 428.81%
Saturated Fat 9.9g 197.97%
Trans Fat 1.88g %
Cholesterol 29.34mg 39.12%
Sodium 325.53mg 54.26%
Total Carbohydrate 6.82g 9.09%
Dietary Fiber 2.71 g 43.41%
Sugars 3.54 g %
Protein 9.61g 76.88%
Vitamin A 342.89IU% Vitamin C 6.23mg%
Calcium 289.44mg% Iron 0.78mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
red bell peppers, medium zucchini, or, serrano chile, ground cumin, raw, chopped cilantro, medium tomatoes, finely chopped white onion, serrano chile, fresh lime juice, garnish, cilantro leaves