Directions:
- Heat oven to 400* F. In a medium bowl, mix together the spinach, corn, 1 cup of the Cheddar, and 1 can of the chilies. In a small bowl, stir together the cream, the remaining can of chilies, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
- Dividing evenly, roll up the spinach mixture in the tortillas (about 1/3 cup per tortilla). Place seam-side down in a shallow baking dish. Top with the cream sauce and the remaining 1/2 cup of Cheddar. Cover with foil and bake until bubbling, 15 to 20 minutes. Uncover and bake until golden, 10 to 15 minutes more.
- Meanwhile, in a large bowl, toss the cabbage and scallions with the pepitas, oil, lime juice, and 1/4 teaspoon each salt and pepper. Serve with the enchiladas.
- Tip s: The enchiladas can be assembled (but not baked) up to 12 hours in advance; refrigerate, covered. Increase the covered cooking time by 5 to 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 601.34 Kcal (2518 kJ) | ||
| Calories from fat | 233.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.89g | 40% | |
|---|---|---|---|
| Cholesterol | 53.52mg | 18% | |
| Sodium | 419.9mg | 17% | |
| Potassium | 499.5mg | 11% | |
| Total Carbs | 79.32g | 26% | |
| Sugars | 6.71g | 27% | |
| Dietary Fiber | 10.41g | 42% | |
| Protein | 18.61g | 37% | |
| Vitamin C | 45.2mg | 75% | |
| Iron | 3.7mg | 20% | |
| Calcium | 326.7mg | 33% | |
| Amount Per 100 g | |||
| Calories | 212.14 Kcal (888 kJ) | ||
| Calories from fat | 82.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.13g | 40% | |
|---|---|---|---|
| Cholesterol | 18.88mg | 18% | |
| Sodium | 148.13mg | 17% | |
| Potassium | 176.21mg | 11% | |
| Total Carbs | 27.98g | 26% | |
| Sugars | 2.37g | 27% | |
| Dietary Fiber | 3.67g | 42% | |
| Protein | 6.56g | 37% | |
| Vitamin C | 15.9mg | 75% | |
| Iron | 1.3mg | 20% | |
| Calcium | 115.3mg | 33% | |
* 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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