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Ingredients
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1 cup light sour cream
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1 (7 ounce) can green salsa
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1 bunch fresh spinach, rinsed and thinly sliced
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2 cups shredded Monterey Jack cheese
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1 (10 ounce) package corn tortillas
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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In a small bowl, stir together half of the sour cream and the green salsa. Spread enough to coat the bottom into a 9x13 inch baking dish. On each tortilla, spread a small amount of the salsa and sour cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish. When all of the tortillas are in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese.
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Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.
Nutrition Facts (per serving)
321 | Calories |
18g | Fat |
27g | Carbs |
15g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 321 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 10g | 52% |
Cholesterol 49mg | 16% |
Sodium 393mg | 17% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 4g | 15% |
Total Sugars 2g | |
Protein 15g | 29% |
Vitamin C 16mg | 18% |
Calcium 417mg | 32% |
Iron 2mg | 13% |
Potassium 486mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.