Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 235.1
- Total Fat: 10.9 g
- Cholesterol: 16.4 mg
- Sodium: 332.8 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 3.4 g
- Protein: 9.9 g
View full nutritional breakdown of Spinach Enchiladas calories by ingredient
Spinach Enchiladas
Submitted by: MADSKYEIntroduction
Combine spinach with goat & cheddar cheese for a lower-cal & fat filling. Combine spinach with goat & cheddar cheese for a lower-cal & fat filling.Number of Servings: 6
Ingredients
-
1 28 oz can crushed tomato
1/2 cup onion
1 clove garlic
chopped cilantro to taste
cumin
3 oz soft goat cheese
1/2 cup shredded cheddar cheese
2 cloves garlic
half sliced onion
10oz package of frozen spinach
6 taco sized flour tortillas
Directions
Combine sauce ingredients in a blender til smooth.
Prehead oven to 350.
Thaw frozen spinach and squeeze out all excess water. Saute garlic & onion til translucent, add spinach and heat through. Take off heat, add soft goat cheese, stir through. (You could sub low fat/low cal cream cheese for goat cheese) Add cheddar and stir through. Let sit until cool
Lightly mist a pan with cooking oil. Warm a tortilla on both sides and then fill with spinach mixture, roll up. Place in baking dish. Repeat with each tortilla. Top with as much sauce as you like, cook in the oven for abut 20 minutes till it's heated through.
Great with rice and beans! A serving is one enchilada.
Number of Servings: 6
Recipe submitted by SparkPeople user MADSKYE.
Prehead oven to 350.
Thaw frozen spinach and squeeze out all excess water. Saute garlic & onion til translucent, add spinach and heat through. Take off heat, add soft goat cheese, stir through. (You could sub low fat/low cal cream cheese for goat cheese) Add cheddar and stir through. Let sit until cool
Lightly mist a pan with cooking oil. Warm a tortilla on both sides and then fill with spinach mixture, roll up. Place in baking dish. Repeat with each tortilla. Top with as much sauce as you like, cook in the oven for abut 20 minutes till it's heated through.
Great with rice and beans! A serving is one enchilada.
Number of Servings: 6
Recipe submitted by SparkPeople user MADSKYE.
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