Directions:
- For the Enchilada Sauce: Boil Ancho peppers, de-vein, de seed. Put meat of pepper in the blender with tomatos, garlic, cumin, cinnamon, clove, pepper, vinegar, teaspoon of salt and a little bit of the cooking liquid until it is a thin paste.
- Saute all the remaining veggies with a spray of Pam and some salt/pepper/1 T garlic. Add the spinach last.
- Warm tortillas on a griddle with a little bit of Spray Oil (i.e., Pam).
- Dip the tortilla in the Enchilada sauce, cover both sides, Fill with Veggies and 1 T of cheese. Roll, put in baking pan.
- When all are rolled, pour rest of sauce over the baking pan. Sprinkle with remaining cheese.
- Bake until heated through in a 350 degree oven.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 488.47 Kcal (2045 kJ) | ||
| Calories from fat | 69.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.72g | 12% | |
|---|---|---|---|
| Sodium | 2815.84mg | 117% | |
| Potassium | 4278.17mg | 91% | |
| Total Carbs | 84.66g | 28% | |
| Sugars | 21.13g | 85% | |
| Dietary Fiber | 20.53g | 82% | |
| Protein | 28.31g | 57% | |
| Vitamin C | 296.5mg | 494% | |
| Vitamin A | 3mg | 99% | |
| Iron | 68.7mg | 381% | |
| Calcium | 636.8mg | 64% | |
| Amount Per 100 g | |||
| Calories | 39.14 Kcal (164 kJ) | ||
| Calories from fat | 5.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.62g | 12% | |
|---|---|---|---|
| Sodium | 225.61mg | 117% | |
| Potassium | 342.78mg | 91% | |
| Total Carbs | 6.78g | 28% | |
| Sugars | 1.69g | 85% | |
| Dietary Fiber | 1.64g | 82% | |
| Protein | 2.27g | 57% | |
| Vitamin C | 23.8mg | 494% | |
| Vitamin A | 0.2mg | 99% | |
| Iron | 5.5mg | 381% | |
| Calcium | 51mg | 64% | |
* 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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