A Cozy Kitchen · by Adrianna Adarme
Spinach Enchiladas
NUTRITION · PER SERVING35M COOK
CAL 25%·PRO 46%
CARBS 58G46% OF CAL
10G FIBER39G OTHER8G TOTAL SUGAR
FAT 22G39% OF CAL
8G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortillas filled with spinach, spring vegetables, and cheese, then rolled and baked in enchilada sauce. A quick, vegetarian comfort meal.
mainmexicancasserole🥄 saucepangluten freevegetarian
View the full recipe on A Cozy Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 teaspoon olive oil
- 1 pound asparagus (trimmed and chopped into 2-inch pieces (2 cups))
- 1/2 cup freshly shucked peas (or frozen!)
- 1 green onion (thinly sliced)
- 1 garlic clove (peeled and minced)
- 2 cups fresh baby spinach
- 1/2 teaspoon salt
- 1/2 teaspoon chile powder
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- 6 flour or corn tortillas (I used flour)
- 1 14-ounce can of red enchilada sauce
- 1 1/2 cup shredded Mexican cheese (divided)
- Cilantro (chopped, as garnish)
- 1/4 white onion or green onion (as garnish)
At a glance
PER SERVING · TIME 35M
CAL 25%·PRO 46%
CARBS 58G46% OF CAL
10G FIBER39G OTHER8G TOTAL SUGAR
FAT 22G39% OF CAL
8G SAT13G 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
- 15m
- Cook
- 20m
- Sodium
- 1565mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1057mg
- Calcium
- 417mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1565MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.