222 calories, 1.2 grams sugar, 13.8 grams fat, 15.9 grams carbohydrates, 10.7 grams protein
Stuff these delectable enchiladas with one of our favorite fiber-packed greens—spinach! The all-star veggie is low in calories but rich in vitamins and nutrients, so it offers an ideal diet-friendly filling for corn tortillas. Plus, thanks to a tasty tomatillo sauce, this wholesome dish doesn’t sacrifice festive flavor.
Ingredients:
1 package corn tortillas
12 oz. fresh spinach
1/2 sliced white onion
1 tbsp. chopped onion
8 large green tomatillos
2 c. water
1 bushel cilantro
1 tbsp. cilantro
1 tsp. granulated garlic
1 tsp. salt
1/2 avocado
1 oz. sour cream
6 oz. shredded cheese (Monterey Jack or Asadero)
Directions:
In a deep pan add the water, tomatillos, onion, cilantro, salt, and garlic. Cook until it boils for 5 minutes. Remove from heat and let cool for additional 5 minutes. Pour everything from the pan into a blender and blend well. Next, add the avocado, sour cream, and tbsp. cilantro. Blend until creamy. In a separate flat pan, add oil, tbsp. chopped onion, shredded cheese, and 2 oz. tomatillo sauce from blender. Cook for 2-3 minutes. Add spinach, continuously stir until it is dark green. Set aside. First warm the tortillas with a little canola oil. Lay the warmed tortilla flat and add 3 oz. spinach mixture down the middle. Roll the tortilla and cover with the sauce you just made. Add a little cheese down the center on top of the tortilla and bake in preheated oven (350 degrees) for several minutes until cheese is melted.
Makes 6 servings.
Recipe provided by Casa Vega, one of Los Angeles’ oldest authentic Mexican restaurants
