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Nutrition Facts

  Servings Per Recipe: 4
  Serving Size: 1 serving

Amount Per Serving
  Calories 267.1
  Total Fat 2.1 g
      Saturated Fat 0.4 g
      Polyunsaturated Fat 0.8 g
      Monounsaturated Fat 0.2 g
  Cholesterol 0.0 mg
  Sodium 213.7 mg
  Potassium 942.4 mg
  Total Carbohydrate 52.8 g
      Dietary Fiber 13.3 g
      Sugars 4.9 g
  Protein 13.3 g
  Vitamin A 623.0 %
  Vitamin B-12 66.5 %
  Vitamin B-6 262.5 %
  Vitamin C 121.9 %
  Vitamin D 0.0 %
  Vitamin E 6.7 %
  Calcium 14.6 %
  Copper 24.7 %
  Folate 19.7 %
  Iron 16.4 %
  Magnesium 20.8 %
  Manganese 54.0 %
  Niacin 148.4 %
  Pantothenic Acid     10.8 %
  Phosphorus     27.3 %
  Riboflavin 295.9 %
  Selenium 21.2 %
  Thiamin 334.9 %
  Zinc 18.7 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Enchilada Casserole with Kale and Sweet Potatoes

View the full Enchilada Casserole with Kale and Sweet Potatoes Recipe & Instructions
Submitted by: STEPFANIER

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Enchilada Casserole with Kale and Sweet Potatoes

70 calories of Sweet potato, (0.50 cup, cubes)

57 calories of Corn Tortillas, (1 tortilla, medium (approx 6" dia))

43 calories of Beans, black, (0.19 cup)

36 calories of Kale, (1 cup, chopped)

30 calories of Nutritional Yeast Flakes, Red Star, (1 tbsp)

15 calories of Sauce, Contadina Tomato No Salt Added (1/4 cup), (1 serving)

10 calories of 365 Roasted Chipotle Salsa, (1 tbsp)

7 calories of Onions, raw, (0.25 small)


Nutrition & Calorie Comments  

I used no salt added canned diced tomatoes instead of the sauce. And I added more seasoning (Mrs. Dash chipotle, garlic powder, chili powder, and cilantro). And I skipped adding the salsa. It turned out delicious! (I found that 1/4 of a 9x13 pan per serving was fantastic! Filling! Submitted by:
STOPTHECRAVING

(2/14/14)
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I LOVED this recipe...the changes I made were to not use any salsa, but instead to use no salt tomato sauce seasoned with chipotle powder, chili powder & cumin. I also chopped the sweet potato instead of grating it. It was a large, wonderful, filling dinner & will make again! Submitted by:
BABYSTEPZ

(10/28/13)
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I brought home locally grown kale and looked for a recipe. I had never cooked it but heard it was very good nutritionally. This recipe was delicious! I used cumin powder and regular salsa since that's what I had on hand. This is a definite "fix again". Submitted by:
FRANDALE

(7/26/13)
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So yummy! Instead of chipotle salsa which tends to be high in sodium, I used no salt diced tomatoes and added chipotle powder. I also added some serranos for some heat. And since I don't use regular corn tortillas I used a sprouted grain one instead. Will definitely be making this again. Submitted by:
JUST4MENOW

(6/9/13)
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This was very good and easy to prepare for a quick dinner. I added a diced jalapeno and some black olives. Use fat free shredded cheese. I'll mkae this again Submitted by:
ABANDCHERMOM

(3/10/13)
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I made it with the nutritional yeast instead of the cheese. Carnivore DH didn't know the difference. lol Submitted by:
RUTHEY01

(3/3/13)
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