Isabel Eats · by Isabel Orozco-Moore★ 4.7 (41)
Spinach Enchiladas
NUTRITION · PER SERVING45M COOK
CAL 20%·PRO 30%
CARBS 29G29% OF CAL
5G FIBER6G SUGAR17G OTHER
FAT 26G59% OF CAL
11G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tortillas filled with a creamy mushroom and spinach mixture, baked under salsa verde and melted cheese. A comforting vegetarian dinner with earthy flavors and rich sour cream.
mainmexicancasserole🥧 baking dish🍳 skillet🔥 ovenvegetarian
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 2 cups chopped mushrooms
- 1 white onion, (finely diced)
- 3 garlic cloves, (minced)
- 5 ounces fresh spinach
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- 1 cup sour cream
- 2 cups shredded Mexican-blend cheese
- 2 cups salsa verde
- 8-12 corn or flour tortillas, (warmed)
At a glance
PER SERVING · TIME 45M
CAL 20%·PRO 30%
CARBS 29G29% OF CAL
5G FIBER6G SUGAR17G OTHER
FAT 26G59% OF CAL
11G SAT15G 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
- 10m
- Cook
- 35m
- Sodium
- 1296mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 616mg
- Calcium
- 355mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1296MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.