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1 To make the filling, blanch the spinach in a pan of boiling water for 2 minutes,drain well and chop.
2 Heat the oil in a skillet and saute the baby corn ears. peas, bell pepper, carrot,
leek, garlic, and chile for 3-4 minutes,stirring briskly. Stir in the spinach and
season well with salt and pepper to taste.
3 Put all of the sauce ingredients in a pan and bring them to a boil. stirring
constantly.Continue to cook over high heat for an additional 20 minutes.
stirring until the sauce has thickened and reduced by a third.
4 Spoon a quarter of the filling along the center of each tortilla. Roll the
tortillas around the filling and place in an ovenprwf dish, seam-side down.
5 Pour the tomato sauce over the tortillas and sprinkle the grated cheese on
top. Cook in a preheated oven 350F for 20 minutes or until the
cheese is bubbling and golden. Serve the enchiladas immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (367g) | ||
Recipe Makes: 4 | ||
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Calories: 514 | ||
Calories from Fat: 104 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 13.4mg | 4 % | |
Sodium 298.6mg | 10 % | |
Potassium 836.9mg | 22 % | |
Total Carbohydrate 92.3g | 27 % | |
Dietary Fiber 14.2g | 57 % | |
Sugars, other 78.1g | ||
Protein 16.3g | 23 % | |
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: 514
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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