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    You are in: Home / Recipes / Creamy Corn and Spinach Enchiladas Recipe
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    Creamy Corn and Spinach Enchiladas

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    • on May 03, 2008

      Fantastic Flavours really great I didn't bother to microwave corn (don't have a microwave!) instead I added it to the pan after sauteeing the onions and then added 2 handfuls of fresh spinach with a clove of garlic. I only needed 200g of cream cheese (about 4oz) and had no need for the sour cream at all. Chopped one green chilli and added it as don't know what roasted hatch blah blah blah IS!!!! It was hot enough for my taste. Made 8 corn tortillas altogether. Didn't have tomatillo sauce so used a hot salsa and topped it off with monterey jack as per recipe!!! Will be trying it out on my veggie boyfriend next weekend! Sure to be a WOW!!!

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    Nutritional Facts for Creamy Corn and Spinach Enchiladas

    Serving Size: 1 (358 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 597.3
    Calories from Fat 320
    Total Fat 35.6 g
    Saturated Fat 20.2 g
    Cholesterol 95.4 mg
    Sodium 958.6 mg
    Total Carbohydrate 47.8 g
    Dietary Fiber 6.8 g
    Sugars 5.4 g
    Protein 27.1 g

    The following items or measurements are not included:

    green tomatillo sauce


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