Creamy Spinach Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 10-oz package frozen chopped spinach, thawed & squeezed dry1 cup frozen corn, thawed1 1/2 cup cheddar cheese1 7-oz can chopped green chilies8 Whole Wheat Tortillas, Soft Taco size1/2 cup heavy cream1/2 cup 1% Lowfat Milk 1/4 tsp Pepper, black
Heat oven to 400 degrees F. In a medium bowl, mix together the spinach, corn, 1 cup of the cheddar, and half of the chilies. In a small bowl, stir together the cream, milk, the remaining chilies, and pepper.
Using 1/3 cup per tortilla, roll up the spinach mixture in the tortillas. Place each one seam-side down in a shallow baking dish. Top with the sauce and the remaining cheddar.
Cover with foil and bake until bubbling, 15-20 minutes. Uncover and bake until golden 10-15 minutes more.
Serving Size: 2 tortillas
Number of Servings: 4
Recipe submitted by SparkPeople user DBEAU57.
Using 1/3 cup per tortilla, roll up the spinach mixture in the tortillas. Place each one seam-side down in a shallow baking dish. Top with the sauce and the remaining cheddar.
Cover with foil and bake until bubbling, 15-20 minutes. Uncover and bake until golden 10-15 minutes more.
Serving Size: 2 tortillas
Number of Servings: 4
Recipe submitted by SparkPeople user DBEAU57.
Nutritional Info Amount Per Serving
- Calories: 539.4
- Total Fat: 27.2 g
- Cholesterol: 42.4 mg
- Sodium: 853.7 mg
- Total Carbs: 49.5 g
- Dietary Fiber: 31.6 g
- Protein: 24.4 g
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