Creme de la Crumb · by Tiffany★ 5.0 (21)
Vegetarian Enchiladas
NUTRITION · PER SERVING30M COOK
CAL 29%·PRO 54%
CARBS 42G30% OF CAL
5G FIBER33G OTHER5G TOTAL SUGAR
FAT 33G52% OF CAL
15G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spinach and cheese enchiladas smothered in enchilada sauce. A cheesy, satisfying vegetarian main that's quick to assemble.
mainmexican🥧 baking dish🥄 saucepan🔥 ovenvegetarian
View the full recipe on Creme de la Crumb →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon butter
- 1 tablespoon flour
- 2 15-ounce cans mild or medium enchilada sauce
- 1 tablespoon taco seasoning
- 8 large flour tortillas
- 4 cups shredded Mexican-blend cheese
- 4 cups baby spinach leaves (roughly chopped)
- optional: chopped cilantro
At a glance
PER SERVING · TIME 30M
CAL 29%·PRO 54%
CARBS 42G30% OF CAL
5G FIBER33G OTHER5G TOTAL SUGAR
FAT 33G52% OF CAL
15G SAT18G 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
- 20m
- Sodium
- 1787mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1103mg
- Calcium
- 676mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1787MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.