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

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Snowpeas's Note:

    An unusual use of two greens that actually tastes pretty good. Substitute any of the cheeses and tortillas with your preferences. Serve with a dollop of sour cream and some salsa.

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    Ingredients:

    Serves: 10

    Yield:

    enchila ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Spray large casserole dish with non-stick spray (you may need 2 dishes).
    3. 3
      Mix cream cheese and 1/2 of the salsa verde.
    4. 4
      Add 1/2 cup of grated cheese and mix well.
    5. 5
      Spread mixture onto tortilla.
    6. 6
      Add chopped spinach and kale on top of mixture - about 1/4 cup.
    7. 7
      Roll tortilla and place in casserole dish.
    8. 8
      Repeat until done.
    9. 9
      Note: Place enchiladas close to each other.
    10. 10
      Pour remaining salsa verde onto enchiladas.
    11. 11
      Top with remaining cheese.
    12. 12
      Bake at 305 degrees for 20 - 25 minutes.
    13. 13
      Serve.
    14. 14
      Modifications:.
    15. 15
      Add the greens to the cheese mixture and spreading it all on at once.
    16. 16
      Add mushrooms.
    17. 17
      Use more salsa verde.
    18. 18
      Use corn tortillas.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

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    Nutritional Facts for Spinach and Kale Enchiladas

    Serving Size: 1 (199 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 337.8
     
    Calories from Fat 147
    43%
    Total Fat 16.3 g
    25%
    Saturated Fat 8.3 g
    41%
    Cholesterol 35.0 mg
    11%
    Sodium 807.2 mg
    33%
    Total Carbohydrate 36.7 g
    12%
    Dietary Fiber 3.1 g
    12%
    Sugars 2.0 g
    8%
    Protein 11.6 g
    23%

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