Photo: Chiara Conti
Spinach Enchiladas
9 ingredients
20 min + 20 min
5 servings
openrecipes
"If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach."
Estimated Nutrition (whole recipe, rough)
684
Calories
41g
Protein
35g
Fat
48g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Enchilada | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon butter
- 1/2 cup sliced green onions
- 2 cloves garlic, minced
- 1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
- 1 cup ricotta cheese
- 1/2 cup sour cream
- 2 cups shredded Monterey Jack cheese
- 10 (6 inch) corn tortillas
- 1 (19 ounce) can enchilada sauce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes