Full of vitamins, this is a light and healthy version of enchiladas.
In a 2 qt saucepan, combine the stock, peppers, tomatoes, onions and garlic. Bring to a boil. Simmer over medium heat for 15 minutes.
In a cup, combine the cornstarch and water. Add to the pan. Cook, stirring, until the mixture thickens. Remove from the heat.
Preheat oven to 400 deg F. Coat a 13 x 9 inch baking dish with olive oil cooking spray.
While the sauce is cooking, steam the spinach for 5 minutes, or until wilted. Be sure to squeeze all excess moisture out of the spinach to prevent your enchiladas from becoming soggy. To prepare corn tortillas for filling and rolling, warm briefly in oven or between paper towels in the microwave for about 10 seconds until they are softened and warm. Divide the spinach among the warm tortillas and roll to enclose it. Add tortillas, seam side down, to the baking dish, in a single layer. Top with tomato sauce mixture and bake in oven for 10 minutes. Serve immediately.
Per serving (2 enchiladas): 204 calories
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (527g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 152 | ||
Calories from Fat: 11 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 303.3mg | 10 % | |
Potassium 1484.7mg | 39 % | |
Total Carbohydrate 31.3g | 9 % | |
Dietary Fiber 6.9g | 27 % | |
Sugars, other 24.4g | ||
Protein 7.6g | 11 % | |
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: 152
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