Frozen potatoes, often labeled diced hash brown potatoes, make these healthy enchiladas come together quickly. Feel free to sub in sweet potatoes for an added boost of vitamin A, if desired.
Source: EatingWell Magazine, November/December 2018
To make ahead: Refrigerate sauce (Step 2) for up to 3 days or freeze for up to 3 months.
Serving Size:1 cup
300 calories; protein 12.3g; carbohydrates 42.6g; dietary fiber 7.8g; sugars 6.2g; fat 10.1g; saturated fat 5.1g; cholesterol 26.6mg; vitamin a iu 1244.3IU; vitamin c 11.2mg; folate 24.6mcg; calcium 275mg; iron 2.6mg; magnesium 65.9mg; potassium 626.7mg; sodium 471.4mg.
2 vegetable, 2 starch, 1 high-fat protein