Spring Enchiladas Recipe
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The Endless Meal · by Kristen Stevens★ 5.0 (21)

Spring Enchiladas Recipe

NUTRITION · PER SERVING40M COOK
CAL 30%·PRO 100%
CARBS 63G42% OF CAL
29G FIBER19G OTHER15G TOTAL SUGAR
FAT 29G43% OF CAL
15G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spring vegetables like asparagus and zucchini wrapped in tortillas, covered in a creamy yogurt sauce, and baked until bubbly. A fresh, lighter take on traditional enchiladas.

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Nutrition & ingredients

Ingredients

serves 4
  • 1 cup roughly chopped cilantro stems and leaves
  • 3 green onions (green part only)
  • 3 cloves garlic
  • 1 jalapeño (seeds and stems removed)
  • Juice from 1 lime
  • 2 ½ cups thick plain yogurt
  • 1 teaspoon sea salt
  • 1 teaspoon olive oil
  • 1 medium white onion (diced)
  • 1 medium zucchini (diced)
  • 1 bunch radishes (diced - reserve a few for garnish)
  • 4 large stems of Swiss chard (stems removed and leaves chopped)
  • A generous pinch of salt and pepper
  • 2 bunches of asparagus (about 40 pieces, tough ends snapped off)
  • 2 cooked chicken breasts, diced (or 1 package of firm tofu, diced)
  • 2 cups grated mozzarella (divided)
  • 8 8-inch flour tortillas
  • Cilantro and lime (to serve)
PREP
20M
SODIUM
1177MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.