Herbed Vegetable Enchiladas
- 12 corn tortillas
- 1 tbs olive oil
- 1 lg onion, chopped
- 2 cloves garlic,minced
- 1 can green chilies (canned Ortega)
- 1/2 cup carrots, grated fine
- 1/2 cup zucchini, grated fine
- 1 cup spinach, chopped
- 2 tbs cilantro, fresh
- Nonfat Sour Cream
- 1 cup tomatoes, chopped fine
- 1/2 tsp salt
- Enchilada Sauce (used Old El Paso)
Spray 3 qt dish with nonstick vegetable spray and set aside.
Saute onions, garlic, chilies, carrots, and zucchini in oil or cover and steam in water. Cook until vegetables are just tender. Add cilantro and spinach and heat just until spinach leaves are wilted.
Add to sauteed vegetable mixture: tofu sour cream, tomatoes, and salt. Set filling aside.
Soften tortillas.
Spoon 1/2 cup filling down the center of each tortilla; roll up. Arrange tortillas, seam side down in the prepared baking dish.
Prepare the Spanish Sauce and pour over enchiladas.
Cover and bake in 350 degree oven for 15 minutes or till heated through.
Nutritional Information
This nutritional information assumes 1 can petite diced tomatoes instead of 2 medium tomatoes.
Servings Per Recipe: 4
13% of calories from protein
67% of calories from carbs
20% of calories from fat
| Calories | 373.81 |
| Total Fat | 8.57 g |
| Saturated Fat | 1.89 g |
| Polyunsaturated Fat | 1.47 g |
| Monounsaturated Fat | 3.23 g |
| Cholesterol | 11.52 |
| Sodium | 809.97 mg |
| Potassium | 714.22 mg |
| Total Carbohydrate | 64.29 g |
| Dietary Fiber | 6.39 g |
| Sugars | 14.73 g |
| Protein | 12.11 g |
| Vitamin A | 89 % |
| Vitamin C | 47 % |
| Calcium | 27 % |
| Iron | 8 % |
| Vitamin D | 0 % |
| Vitamin E | 2 % |
| Vitamin K | 55 % |
| Thiamin | 9 % |
| Riboflavin | 7 % |
| Niacin | 8 % |
| Vitamin B6 | 17 % |
| Folate | 10 % |
| Vitamin B12 | 0 % |
| Biotin | 0 % |
| Pantothenic Acid | 2 % |
| Phosphorus | 41 % |
| Iodine | 0 % |
| Magnesium | 18 % |
| Zinc | 8 % |
| Selenium | 7 % |
| Copper | 9 % |
| Manganese | 24 % |
| Chromium | 0 % |
| Molybdenum | 0 % |
| Chloride | 0 % |
