preheat oven to 425 degrees. Lightly grease a 9x13 baking dish.
To make enchilada sauce:
Chop the scallion whites, about 1/4 cup. Saute for a few minutes in the butter. Whisk in the flour and cook until slightly browned, a few minutes. Stir in the broth and cook, whisking constantly, several minutes until thickened. Stir in sour cream and green chiles. Place the sauce aside.
In a large bowl, combine half the cheese (1 cup), fake chicken or beans, spinach, corn, cumin, remaining chopped scallion greens. Season with salt and pepper.
Warm the tortillas. Assemble the tortillas by filling with 1/3 cup of filling each, roll and place seam side down in the baking dish. Top the rolled tortillas with the sauce and the remaining 1 cup of cheese. Bake uncovered for 20-25 minutes or until browned on top. After baking, top with chopped avocado and tomato.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (223g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 248 (75%)|
|Amt Per Serving||% DV|
|Total Fat 27.6g||37 %|
|Saturated Fat 14.9g||75 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 65.6mg||20 %|
|Sodium 616.4mg||21 %|
|Potassium 314.2mg||8 %|
|Total Carbohydrate 9.7g||3 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 6.9g|
|Protein 13.1g||19 %|
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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: 332
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