Spinach enchiladas

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 6

Serving Size: 2 enchiladas

Ingredients

1 cup Onion, small dice
¼ cup Garlic, minced
2 pounds Baby spinach, fresh
3 cups Roma tomatoes, chopped
1 teaspoon Salt
1 teaspoon Black pepper
12 each Tortilla shells, flour or corn

Green Chili Sauce
4 ounces Non-dairy margarine
½ cup Onion
1 tablespoon Garlic
4 ounces All-purpose flour
1 quart Non-dairy milk, unsweetened
8 ounces Green chilies
4 ounces Non-dairy sour cream

Preparation

1. Sauté onions and garlic. Add tomatoes, spinach, salt, and pepper. Continue to cook for 3-4 minutes. Allow to drain.
2. Spoon into tortilla and roll up.
Green Chili Sauce
1. Melt margarine, add onions and garlic, sauté.
2. Stir in flour, cook until it emits a nutty aroma.
3. Add 16 ounces of soymilk, stir continuously until creamy. It it’s too thick, add more soymilk. You don’t want it too thin.
4. Stir in chilies and sour cream.
5. Ladle over enchiladas.

Nutrition information

Calories: 498 Total Fat: 23g Saturated Fat: 5g Trans Fat: 0g Monounsaturated Fat: 7.8g Polyunsaturated Fat: 5g Carbohydrate: 62g Fiber: 10g Total Sugars: 9g Protein: 17g Sodium: 936mg Vitamin A: 904mg Vitamin C: 80mg Calcium: 524mg Iron: 8mg Folate: 396mcg