Vegetarian Spinach Enchiladas
This vegetarian enchilada recipe is weeknight-fast when you skip the step of filling and rolling the enchiladas and make a stacked enchilada casserole instead. Just layer the tortillas, sauce and cheesy spinach filling the way you would lasagna and have the casserole in the oven in 20 minutes.
Source: EatingWell Magazine, May/June 2013
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Tip: Chipotle chile peppers in adobo sauce are smoked jalapeños packed in a flavorful, spicy sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they'll keep for up to 2 weeks in the refrigerator or 6 months in the freezer.
Nutrition Facts
Serving Size: 4-inch square
Per Serving:
325 calories; protein 24.1g; carbohydrates 34.2g; dietary fiber 7.6g; sugars 6.6g; fat 11.6g; saturated fat 6.2g; cholesterol 28.5mg; vitamin a iu 9189.6IU; vitamin c 21.9mg; folate 146.2mcg; calcium 445.9mg; iron 3.2mg; magnesium 116mg; potassium 711.8mg; sodium 540.9mg; thiamin 0.7mg.
Exchanges:
1 1/2 starch, 2 vegetable, 1 1/2 lean meat, 1 medium-fat meat