vegetarian enchiladas
1. Heat oven to 350ยบ. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Mix shredded cheese, zucchini, and cilantro.
2. Spread each tortilla with about 2 tsp cream cheese. Spoon about 1/3 cup shredded cheese mixture onto each tortilla; spread to within 1 inch of edge. Roll up tortillas; place seam sides down in baking dish. Pour salsa over tortillas.
3. Cover and back about 25 minutes or until hot. Top with avocado and onions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (325g) | ||
Recipe Makes: 4 | ||
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Calories: 491 | ||
Calories from Fat: 288 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32g | 43 % | |
Saturated Fat 15.5g | 78 % | |
Monounsaturated Fat 11.6g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 73.2mg | 23 % | |
Sodium 1072.4mg | 37 % | |
Potassium 864.7mg | 23 % | |
Total Carbohydrate 36.3g | 11 % | |
Dietary Fiber 8.9g | 36 % | |
Sugars, other 27.3g | ||
Protein 19.6g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 491
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