Mexican

Enchiladas - Spinach and Kale is for Dinner.

Enchiladas - Spinach and Kale takes 30 minutes to prepare.

Enchiladas - Spinach and Kale takes 30 minutes to cook.

Enchiladas - Spinach and Kale makes 6 servings.

The ingredients for Enchiladas - Spinach and Kale are:

2 tablespoon olive oil
1 - sweet onion, chopped
1/2 - green bell pepper, chopped
1/2 - red bell pepper, chopped
3 - cloves of garlic, minced
2 - chipotle chile in abobe sauce, chopped
2 cups or about 10 baby Portabella mushrooms, sliced
6 packed cups kale
2 packed cups of spinach
8 - corn tortillas
1 - 25 oz can enchilada sauce
6 cups - pepper jack cheese, shredded

Here is how you make Enchiladas - Spinach and Kale:

Makes about 8 servings (1 1/2 enchilada per serving)- Saute onions, peppers, garlic and chipotle for 5 minutes.- Add mushrooms and saut? until almost cooked.- Add greens, cover and cook a few minutes until wilted.- Remove from stove.- Warm tortillas one at a time in some of the enchilada sauce. This makes the tortillas roll without breaking.- Sprinkle a little cheese and spoons spinach mixture onto tortilla. Put tortilla in 9 x 12 baking dish.- Sprinkle cheese on top.- Pour remaining sauce over enchiladas- Bake for about 30 minutes at 375 (until bubbly and slightly brown on top).Number of Servings: 6Recipe submitted by SparkPeople user NIKKI_NOW.

The nutritional information for Enchiladas - Spinach and Kale is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 339.0

• Total Fat: 16.6 g
• Cholesterol: 35.0 mg
• Sodium: 682.3 mg
• Total Carbs: 38.4 g
• Dietary Fiber: 7.7 g
• Protein: 12.9 g

Enchiladas - Spinach and Kale is Mexican cuisine.

The dietary needs meet for Enchiladas - Spinach and Kale is Vegetarian