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

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    CHEF GRPA's Note:

    Did half fat free sour cream and half heavy cream for the sauce. We could probably go lower fat still and maintain great taste. Also, if you warm the tortillas briefly on a fry pan, they become more pliable and less likely to break. Cabbage salad was a good side for it too.

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    Ingredients:

    Serves: 4

    Yield:

    tortillas

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 400* F. In a medium bowl, mix together the spinach, corn, 1 cup of the Cheddar, and 1 can of the chilies. In a small bowl, stir together the cream, the remaining can of chilies, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
    2. 2
      Dividing evenly, roll up the spinach mixture in the tortillas (about 1/3 cup per tortilla). Place seam-side down in a shallow baking dish. Top with the cream sauce and the remaining 1/2 cup of Cheddar. Cover with foil and bake until bubbling, 15 to 20 minutes. Uncover and bake until golden, 10 to 15 minutes more.
    3. 3
      Meanwhile, in a large bowl, toss the cabbage and scallions with the pepitas, oil, lime juice, and 1/4 teaspoon each salt and pepper. Serve with the enchiladas.
    4. 4
      Tip"s: The enchiladas can be assembled (but not baked) up to 12 hours in advance; refrigerate, covered. Increase the covered cooking time by 5 to 10 minutes.

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    Ratings & Reviews:

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    Nutritional Facts for Creamy Spinach Enchiladas

    Serving Size: 1 (393 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 720.4
     
    Calories from Fat 445
    61%
    Total Fat 49.4 g
    76%
    Saturated Fat 24.6 g
    123%
    Cholesterol 126.2 mg
    42%
    Sodium 379.8 mg
    15%
    Total Carbohydrate 54.5 g
    18%
    Dietary Fiber 9.4 g
    37%
    Sugars 6.2 g
    24%
    Protein 24.0 g
    48%

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