Creamy Veggie Enchiladas

Chef's Pick

Creamy Veggie Enchiladas

  • 25 min.

  • 410 cal.

  • 2 serv.

  • Medium

Ingredients
Instructions

Cook time: 25 minutes

Preheat oven to 400°; heat 1 tbsp oil in skillet over med-high + sauté pepper mix with salt/pep 4-5 min or until soft + starting to brown

Add 4 tbsp sauce + 4 tbsp cream cheese to veggies; stir to combine

In batches, heat 4 tortillas in skillet over med-high, 30 sec or until warm

Divide filling among tortillas, roll up + place in a small, lightly oiled baking dish seam side down; drizzle on 4 tbsp sauce, cover dish with foil + bake 10 min; remove foil + bake 10 min more uncovered until hot + bubbling

Nutrition

Servings: 2

Amount per serving

410

Calories

18g

Fat

54g

Carbs

5g

Fiber

9g

Protein

6g

Sugars

Calories per serving

410

Total Fat

18g

24

Saturated Fat

6g

30%

Trans Fat

0g

Cholesterol

25mg

9%

Sodium

800mg

35%

Total Carbohydrates

54g

20%

Dietary Fiber

5g

18%

Total Sugars

6g

Included 0g added sugars

0%

Protein

9g

Vitamin D

0%

Calcium

4%

Iron

16%

Potassium

10%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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