Dinner

Indian enchiladas is for Dinner.

Indian enchiladas takes 25 minutes to prepare.

Indian enchiladas takes 30 minutes to cook.

Indian enchiladas makes 8 servings.

The ingredients for Indian enchiladas are:

1.50 oz Cheddar Cheese
1 cup Milk, 1%
2 tsp Curry powder
0.50 tbsp Canola Oil
1 medium (2-1/2" dia) Onions, raw
1 medium (2-1/4" to 3-1/4" dia.) Potato, raw
450 Spinach, frozen
2 tbsp Cilantro, raw
8 serving Guerrero Whole Wheat Tortilla- 1 Tortilla (41g)
0.66 tbsp Argo Cornstarch
0.5 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
4 large Egg, fresh, whole, raw
4 large Egg white, fresh
6 serving Cacique - Queso Fresco Part Skim

Here is how you make Indian enchiladas:

Preheat oven to 375. Grease a 9x13 baking dish. Chop potato and onion, and cook in oil 8 minutes. Add eggs and scramble. Add spinach, 1/2 cup coconut milk, and curry powder and saute 2 minutes. Remove from heat and fold in crumbled queso fresco.Scoop heaping 1/2 cup filling into each tortilla, fold, and lay seams down in baking dish. Whisk together 1 cup milk and cornstarch. Stir in shredded cheddar, and pour over enchiladas.Bake 30 minutes, until golden brown. Garnish with cilantro.Serving Size:?8 large enchiladas

The nutritional information for Indian enchiladas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 336.3

• Total Fat: 16.8 g
• Cholesterol: 111.4 mg
• Sodium: 530.1 mg
• Total Carbs: 29.8 g
• Dietary Fiber: 6.8 g
• Protein: 18.5 g

The dietary needs meet for Indian enchiladas is Vegetarian