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.
|Serving Size: 1 Serving (367g)|
|Recipe Makes: 4|
|Calories from Fat: 104 (20%)|
|Amt Per Serving||% DV|
|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 %|
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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: 514
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