Mexican

Spinach and Cheese La Crema Enchiladas is for Dinner.

Spinach and Cheese La Crema Enchiladas takes 10 minutes to prepare.

Spinach and Cheese La Crema Enchiladas takes 30 minutes to cook.

Spinach and Cheese La Crema Enchiladas makes 6 servings.

The ingredients for Spinach and Cheese La Crema Enchiladas are:

1 10-oz. can green enchilada sauce
1 C heavy whipping cream
1 15-oz. can red kidney beans, drained
1/2 10-oz. package (5 oz.) frozen spinach, thawed
1 C plus 1/2 C colby jack cheese
1 Tbs. garlic powder
1 Tbs. chili powder
2 tsp. cumin powder
6 corn tortillas

Here is how you make Spinach and Cheese La Crema Enchiladas:

Pre-heat the oven to 400 degrees.In a mixing bowl, combine enchilada sauce and whipping cream. Stir in kidney beans, spinach, and 1 C. colby cheese. Mix garlic, chili, and cumin into the sauce.In a greased casserole, lay 2 tortillas side by side. Pour 1/3 of the sauce mixture onto the tortillas. Repeat process twice with remaining tortillas and sauce. Sprinkle 1/2 C. colby jack cheese on top of the casserole. Place dish in heated oven for 30-45 minutes, until top is golden brown and a knife easily stabs through the middle.Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user LYFEGIRL.

The nutritional information for Spinach and Cheese La Crema Enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 345.9

• Total Fat: 19.5 g
• Cholesterol: 61.3 mg
• Sodium: 706.5 mg
• Total Carbs: 30.4 g
• Dietary Fiber: 7.4 g
• Protein: 15.1 g

Spinach and Cheese La Crema Enchiladas is Mexican cuisine.

The dietary needs meet for Spinach and Cheese La Crema Enchiladas is Vegetarian