This is super simple, and even hard-core Texan meat eaters who have never eaten a vegetable in their lives like it. You can substitute yogurt for the sour cream if you want a lighter version.
Ingredients
- 1 cup light sour cream
- 1 (7 ounce) can green salsa
- 1 bunch fresh spinach, rinsed and thinly sliced
- 2 cups shredded Monterey Jack cheese
- 1 (10 ounce) package corn tortillas
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
In a small bowl, stir together half of the sour cream and the green salsa. Spread enough to coat the bottom into a 9×13 inch baking dish. On each tortilla, spread a small amount of the salsa and sour cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish. When all of the tortillas are in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese.
Step 3
Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 321 | |
% Daily Value * | |
Total Fat18g | 23% |
Saturated Fat10g | 52% |
Cholesterol49mg | 16% |
Sodium393mg | 17% |
Total Carbohydrate27g | 10% |
Dietary Fiber4g | 15% |
Total Sugars2g | |
Protein15g | |
Vitamin C16mg | 82% |
Calcium417mg | 32% |
Iron2mg | 13% |
Potassium486mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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