Naturally Ella · by Erin Alderson
Roasted Corn and Ricotta Enchiladas with Chipotle Tomato Sauce
NUTRITION · PER SERVING55M COOK
CAL 35%·PRO 48%
CARBS 77G45% OF CAL
8G FIBER9G ADDED9G INTRINSIC52G OTHER18G TOTAL SUGAR
FAT 35G45% OF CAL
15G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn and ricotta enchiladas baked in a chipotle-tomato sauce and topped with queso fresco. They're cheesy, smoky, and satisfying.
mainmexican🌀 blender⚡ microwave🔥 oven🥧 baking dishgluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- Filling:
- 2 large ears sweet corn
- 1/2 tablespoon olive oil
- 1/8 teaspoon salt
- 1 cup ricotta
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1/4 cup cilantro
- Sauce:
- 2 large slicing tomatoes
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2-1 teaspoon chipotle powder
- 1/4 teaspoon salt
- 6-8 corn tortillas
- 1/2 cup queso fresco cheese (or other favorite cheese)
At a glance
PER SERVING · TIME 55M
CAL 35%·PRO 48%
CARBS 77G45% OF CAL
8G FIBER9G ADDED9G INTRINSIC52G OTHER18G TOTAL SUGAR
FAT 35G45% OF CAL
15G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 25m
- Sodium
- 852mg
- Total sugar
- 18g
- Added sugar
- 9g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 855mg
- Calcium
- 527mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 852MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.