Cheesy Enchiladas

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 574.0
  • Total Fat: 27.5 g
  • Cholesterol: 79.8 mg
  • Sodium: 1,411.8 mg
  • Total Carbs: 58.2 g
  • Dietary Fiber: 5.8 g
  • Protein: 22.3 g

View full nutritional breakdown of Cheesy Enchiladas calories by ingredient


Introduction

Cheesy enchiladas, for Mexican favourites!
This meal is considered gluten-free with the use of GF or wheat-free corn tortillas. Verify on your tortilla pkg.

Vegetarian and GF friendly
Adapted from Belly Fat Cure recipe Cheesy enchiladas, for Mexican favourites!
This meal is considered gluten-free with the use of GF or wheat-free corn tortillas. Verify on your tortilla pkg.

Vegetarian and GF friendly
Adapted from Belly Fat Cure recipe
Number of Servings: 4

Ingredients

    5-6oz of Red Enchilada sauce
    8 T cream cheese, softened or whipped
    8 - 6" corn tortillas
    1 cup baby spinach
    1 cup crumbled cotija or feta cheese
    1 cup grated cheese of your choice
    1/2 cup chopped green onions
    4 T sliced black olives
    1/2 c chopped cilantro

Tips

Serve with one of the Spark people's Mexican or Spanish rice recipes and some healthy black beans or vegetarian refried beans

Cheese options: pepper jack, monterray jack, mexican cheddar, or a medium or sharp cheddar! or choose your own!


Directions

1. Preheat oven to 425F. Pour half the enchilada sauce into a pie plate or baking dish. Warm the tortillas over a gas flame or in a pan, and dip in the enchilada sauce. Spread cream cheese on each tortilla; divide and add the spinach, 3/4c of the feta cheese, half the grated cheese, and the green onions down the center. Roll up the tortillas and place in a baking dish seam-side down. Pour the remainder of the enchilada sauce over the top and sprinkle the reserved shredded cheese over that.
2. Cover with foil and bake for 20 minutes or until the cheese is melted. Remove from the oven and top with cilantro and olives.

Garnish the enchiladas and sides with the remaining feta cheese and cilantro.

Serving Size: 4 servings - 2 enchiladas each

Number of Servings: 4

Recipe submitted by SparkPeople user JENNIAUN.