Spinach enchiladas
Preheat the oven to 375 degrees F (190 degrees C).
Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.
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Serving Size: 1 Serving (985g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 1012 | ||
Calories from Fat: 288 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32g | 43 % | |
Saturated Fat 15.5g | 78 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 68.8mg | 21 % | |
Sodium 948.9mg | 33 % | |
Potassium 3877.7mg | 102 % | |
Total Carbohydrate 144.9g | 43 % | |
Dietary Fiber 29.5g | 118 % | |
Sugars, other 115.4g | ||
Protein 51.6g | 74 % | |
Powered by: USDA Nutrition Database 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: 1012
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