Spinach Enchiladas Verde

4.4
(403)
289 Reviews
21 Photos

This is super simple, and even hard-core Texan meat eaters who have never eaten a vegetable in their lives like it. You can substitute yogurt for the sour cream if you want a lighter version.

Submitted by NICEGIRL512
Published on June 23, 2020
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Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
6
Yield:
6 servings
Jump to Nutrition Facts

Ingredients

  • 1 cup light sour cream

  • 1 (7 ounce) can green salsa

  • 1 bunch fresh spinach, rinsed and thinly sliced

  • 2 cups shredded Monterey Jack cheese

  • 1 (10 ounce) package corn tortillas

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. 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.

  3. 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
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.

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