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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.
EatingWell Test Kitchen

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
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