Butternut Squash & Cauliflower Enchiladas Recipe

Recipe By EatingWell

The butternut squash and cauliflower in these easy layered enchiladas are frozen and don't need to be thawed, making this a healthy and quick dinner. Look for canned tomatillos, sometimes labeled green tomatoes, in the international aisle of your grocery store.

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Ingredients For Butternut Squash & Cauliflower Enchiladas Recipe

Nutrition
value
45
calories per serving
< 1 g Fat2 g Protein5 g Carbs5 g FiberOther

Current Totals

  • < 1 g Fat
  • 2 g Protein
  • 5 g Carbs
  • 5 g Fiber

MacroNutrients

  • Carbs
    5 g
  • Protein
    2 g
  • Fiber
    5 g

Fats

  • Fat
    1 g

Vitamins & Minerals

  • Calcium
    57 mg
  • Iron
    3 mg
  • Vitamin A
    800 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    0 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    47 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    33 mg
  • Vitamin E
    0 mg
  • Copper
    0 mcg
  • Magnesium
    50 mg
  • Manganese
    1 mg
  • Phosphorus
    42 mg
  • Selenium
    2 mcg
  • Zinc
    1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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