Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
Calories 241.3
Total Fat 8.5 g
Saturated Fat 3.4 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.9 g
Cholesterol 18.0 mg
Sodium 695.0 mg
Potassium 63.0 mg
Total Carbohydrate 27.4 g
Dietary Fiber 2.4 g
Sugars 2.1 g
Protein 11.7 g
Vitamin A 7.0 %
Vitamin B-12 2.7 %
Vitamin B-6 1.9 %
Vitamin C 2.1 %
Vitamin D 0.0 %
Vitamin E 0.4 %
Calcium 33.0 %
Copper 1.1 %
Folate 2.1 %
Iron 0.9 %
Magnesium 1.4 %
Manganese 1.5 %
Niacin 0.3 %
Pantothenic Acid 0.9 %
Phosphorus 5.7 %
Riboflavin 3.5 %
Selenium 6.9 %
Thiamin 1.1 %
Zinc 2.5 %
*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 No-Guilt Cheese Enchiladas

View the full No-Guilt Cheese Enchiladas Recipe & Instructions
Submitted by: TALESIN

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 No-Guilt Cheese Enchiladas

94 calories of 365 Organic Corn Tortillas (whole foods) - 3 tortillas, (0.67 serving)

54 calories of Kraft Shredded 2% Mexican Four Cheese blend, (0.17 cup)

38 calories of Old El Paso Enchilada Sauce --1 can (19 oz), (0.17 serving)

27 calories of Ricotta Cheese, part skim milk, (0.08 cup)

13 calories of Cottage Cheese, Nonfat, (0.08 cup (not packed))

8 calories of Onions, raw, (0.13 cup, chopped)

6 calories of Black Olives, sliced, (0.50 tbsp)

2 calories of La Preferida Mild Diced Green Chiles, (0.33 tbsp)


Nutrition & Calorie Comments  

My modified version: Just coat the tortillas in the hot enchilada sauce, they are flexible enough to roll for the enchiladas. Sometimes I make enchiladas with refried bean, even with potatoes (great for potassium & protein). Submitted by:
MARIELLE1944

(2/16/19)
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A big treat with a lot of sodium for my diet, but they sound so good. Submitted by:
PICKIE98

(9/17/18)
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Very pleased with this recipe. I am glad I read reviews as I didn't dip the tortillas in the enchilada sauce. While I measured a scant 1/4 cup of the filling I only had enough to fill 10 tortillas. I didn't use fat free of anything but did use reduced fat shredded Mexican cheese. Submitted by:
MARTHA324

(6/12/18)
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One can soften the tortillas by just popping them in the microwave for about 10-15 seconds. careful HOT, but much more pliable. then dip in the sauce. Although cheesy is GREAT, one can lower the calorie count by eliminating one of the cheeses listed. Submitted by:
OLDKEYS

(2/8/17)
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I would think using a sprayable canola oil would only add a negligable amount of fat. I agree that it sounds messy to make using the dipping in sauce method, although I am sure that adds to the yummy flavor. I look forward to trying this recipe and will rate once I do! Submitted by:
KIMGEE10

(1/31/15)
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I love enchiladas! This dish was just alright--nothing special. Also, way too much sodium per serving because of all the cheeses (Mexican, cottage & ricotta) and canned enchilada sauce. For non-vegetarians, I would substitute cooked, shredded chicken breast for all or some of the cheese filling. Submitted by:
STALEAN

(1/13/13)
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This continues to be one of my favorite meals to make from sparkpeople. I love it! I just wish there was more filling per tortilla, but when counting calories, what do you expect? Wonderful comfort food for when I'm craving Mexican. Mmm, mmm! Submitted by:
KWRIG7

(11/12/12)
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I made mine into a casserole because of limited time and used all cottage cheese. Served it on a bed of shredded lettuce and topped with tomatoes and sour cream. Next time will add fake crab (surimi) or beans for protein and bulk. Submitted by:
TRAVELGRRL

(10/30/12)
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I liked the flavor of these enchiladas but there didn't seem to be enough filling. I used smaller tortillas thinking I would cut the calories even more but ended up with enough filling for just 9 enchiladas not twelve. Even then the filling seemed a little skimpy. Submitted by:
ANGELMUSIC12

(7/16/12)
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