Directions:
- Heat butter in 10 frypan.
- Add onion and cook until tender about 3 minutes. stir in spinach.
- Remove from heat and add 1/2 cup cheddar cheese, ricotta, broccoli,1/3 cup picante, cumin and garlic salt.
- Spoon 1/3 cup of the spinach mixture down the centre of each tortilla and roll up.
- Place seam side down in lightly greased shallow baking pan.
- Spoon remaining picante sauce over enchiladas.
- Cover with foil and bake for about 25 minutes or until heated through.
- Sprinkler with remaining cheese lettuce and chopped tomato.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 534.37 Kcal (2237 kJ) | ||
| Calories from fat | 276.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.75g | 47% | |
|---|---|---|---|
| Cholesterol | 90.97mg | 30% | |
| Sodium | 803.64mg | 33% | |
| Potassium | 322.77mg | 7% | |
| Total Carbs | 36.17g | 12% | |
| Sugars | 2.13g | 9% | |
| Dietary Fiber | 3.53g | 14% | |
| Protein | 26.01g | 52% | |
| Vitamin C | 28mg | 47% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 8.6mg | 48% | |
| Calcium | 534.8mg | 53% | |
| Amount Per 100 g | |||
| Calories | 190.72 Kcal (799 kJ) | ||
| Calories from fat | 98.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.98g | 47% | |
|---|---|---|---|
| Cholesterol | 32.47mg | 30% | |
| Sodium | 286.83mg | 33% | |
| Potassium | 115.2mg | 7% | |
| Total Carbs | 12.91g | 12% | |
| Sugars | 0.76g | 9% | |
| Dietary Fiber | 1.26g | 14% | |
| Protein | 9.28g | 52% | |
| Vitamin C | 10mg | 47% | |
| Iron | 3.1mg | 48% | |
| Calcium | 190.9mg | 53% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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