Creamy Veggie Enchiladas with Spinach Tortilla

Chef's Pick

Creamy Veggie Enchiladas with Spinach Tortilla

  • 25 min.

  • 430 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

430

Calories

20g

Fat

58g

Carbs

5g

Fiber

9g

Protein

6g

Sugars

Calories per serving

430

Total Fat

20g

26

Saturated Fat

6g

30%

Trans Fat

0g

Cholesterol

25mg

9%

Sodium

860mg

38%

Total Carbohydrates

58g

22%

Dietary Fiber

5g

18%

Total Sugars

6g

Included 0g added sugars

0%

Protein

9g

Vitamin D

0%

Calcium

12%

Iron

4%

Potassium

10%

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

Need a fridge refill?

We deliver everything from fresh produce to premium proteins.
Take the quiz and we'll suggest groceries and recipes you'll love.