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    You are in: Home / Recipes / Potato and Spinach Enchiladas Recipe
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    Potato and Spinach Enchiladas

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    • on September 30, 2011

      YUM! I don't give 5 stars very often but I really like this. And I am an omnivore! I often get kale and that is what I used for this. It took about 1.5 bunches to get 500g of kale... hubby felt it was too much so I may just use 1 bunch next time. Other changes: only 2 Tbs of oil but did have to add some water in step 5 to keep it from sticking. Omitted the cumin from the kale mixture, I felt it tasted good without it. Ahh... now I see the water in the ingredients. Both the water and the cumin are missing from the Directions. I did not have any pasta sauce but had a large can of tomato sauce. I increased the spices until it tasted good and I think I will continue to do it that way. For the tortillas I used some chapati that I get from Costco, they are raw and I cooked them on a cast iron skillet before putting in the filling. They are a little smaller so it would have taken 7 to use the filling but I only had 6. Put the leftover filling on top of everything.

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    Nutritional Facts for Potato and Spinach Enchiladas

    Serving Size: 1 (386 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 500.0
    Calories from Fat 166
    Total Fat 18.4 g
    Saturated Fat 3.6 g
    Cholesterol 2.3 mg
    Sodium 1581.3 mg
    Total Carbohydrate 71.7 g
    Dietary Fiber 9.4 g
    Sugars 12.9 g
    Protein 13.8 g

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