Vegetarian Spinach Enchiladas Recipe
Recipe By EatingWell
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.
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7hr 20minstotal
7hr 20m.total
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ingredients serve
serve1
Add to Shopping ListIngredients for Vegetarian Spinach Enchiladas Recipe
- 3.50 ounce 1 Can Diced Tomatoes
- 1/4 Small Onion, Chopped
- 3/4 teaspoon Minced canned chipotle chiles, divided
- 0.06 teaspoon Salt
- 0.38 cup Low fat, reduced sodium cottage cheese
- 2.50 ounce 1 package frozen chopped spinach, thawed and squeezed dry
- 1/4 cup Shredded monterey jack cheese, divided
- 1/4 bunch Scallions, sliced, white and green parts separated
- 0.13 teaspoon Garlic powder
Nutrition
value
value
325
calories per serving
15 g Fat23 g Protein23 g Carbs10 g FiberOther
Current Totals
- Fat15g
- Protein23g
- Carbs23g
- Fiber10g
MacroNutrients
- Carbs23g
- Protein23g
- Fiber10g
Fats
- Fat15g
Vitamins & Minerals
- Calcium598mg
- Iron5mg
- Vitamin A3040mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B9285mcg
- Vitamin B120mcg
- Vitamin C80mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium149mg
- Manganese1mg
- Phosphorus404mg
- Selenium26mcg
- Zinc4mg
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
Recipe By EatingWell