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Vegetarian Enchiladas

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 716kcal

Ingredients

  • 1/2 cup chopped chives
  • 3 cloves garlic minced
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 cups spinach roughly chopped
  • 2 cups cooked brown rice
  • 1/2 tbsp chili powder
  • 1/2 tbsp cumin
  • 1 cup ricotta cheese
  • 1/4 cup sour cream
  • 2 cups shredded cheese tossed with 1 tbsp chili flakes
  • 3 10 inch tortillas I used Ezekiel sprouted grain wraps
  • 1 cup salsa I used mild

Instructions

  • Preheat the oven to 375
  • Melt butter and olive oil together in a saucepan over medium-low heat. Add garlic and onion and stir until fragrant, but not brown. About 1 minute. Stir in spinach, and cook for about 5 more minutes
  • Remove from the heat, and mix in the cooked brown rice, ricotta, sour cream, and 1 cup of the shredded cheese
  • Spoon 1/3 of the mixture onto the center of each wrap. Roll up, and place seam side down in a 9x13 glass baking dish
  • Pour the salsa over the top, and top with the rest of the shredded cheese
  • Bake for 15 to 20 minutes, until sauce is bubbling then set the oven to broil
  • Broil the Enchiladas for about 2-3 minutes until the cheese is browned
  • Cut each into Enchilada in half and serve

Nutrition

Serving: 4 | Calories: 716kcal | Carbohydrates: 69g | Protein: 29g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 90mg | Sodium: 1419mg | Potassium: 639mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3065IU | Vitamin C: 9.1mg | Calcium: 565mg | Iron: 4.8mg