Spinach & Corn Enchiladas
Created by dienia b on May 16, 2015
- Servings: 4
- Prep Time: 15m
- Cook Time: 20m
- Recipe #19069
Ingredients
- 11 ounces tortillas (12 corn tortillas)
- Olive oil spray
- 15 ounces ricotta cheese
- 3 ounces frozen corn kernels (defrosted, 1/2 cup)
- 1/4 cup spinach (frozen, defrosted)
- 1/2 teaspoon garlic powder
- 1 cup shredded Monterey Jack cheese (divided in two parts)
- 1 package (8 ounces) red enchilada sauce (Frontera Red Enchilada Sauce)
How to Make
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Step 1: Heat tortillas in the microwave just until warm and soft.
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Step 2: Mix the spinach and corn and ricotta and garlic powder together.
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Step 3: Coat an 11x8 inch casserole dish all over with Pam spray.
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Step 4: Spoon a little of the sauce on the bottom, just enough to wet it.
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Step 5: Spray the tortillas with Pam spray.
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Step 6: Spoon 2 Tablespoons of mixture onto each shell, then sprinkle a little cheese.
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Step 7: Roll up, then place in the casserole dish.
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Step 8: Drizzle sauce over the rolls then add rest of cheese on top.
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Step 9: Bake in 400 degree oven 20 minutes, watching that they do not burn.
Nutritional Facts
- Serving Size: 1 (288.5 g)
- Calories 795.2
- Total Fat - 29.5 g
- Saturated Fat - 17 g
- Cholesterol - 81.7 mg
- Sodium - 1103.1 mg
- Total Carbohydrate - 91.1 g
- Dietary Fiber - 7.7 g
- Sugars - 24.4 g
- Protein - 44.5 g
- Calcium - 1321.4 mg
- Iron - 1.9 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.2 mg