Check out the spinach potato breakfast enchiladas with avocado cream sauce calories and how many carbs in spinach potato breakfast enchiladas with avocado cream sauce. Learn all the nutrition facts about what you eat at GymAmerica.
Posted by
User
Saturday, May 29, 2021 at 5:37pm
filed under
Main Dishes
Serving size: 1 each
Recipe category: Main Dishes
Prep time: 15 min
Cook time: 25 min
Difficulty: Easy
Calories: 309 (15% DV)
Fat: 14g (21% DV)
Carbohydrates: 34g (11% DV)
Protein: 12g (24% DV)
Ingredients: Makes 3 servings (3 each)
1/10
1
2
teaspoons
1
teaspoon
1
teaspoon
1
cup
1/10
1-1/2
cups
4
1
ounce
2
1/10
1/4
cup
1
tablespoon
1/4
dash
1/4
cup
Tip: Click on the ingredient links to learn the nutritional information for all the spinach potato breakfast enchiladas with avocado cream sauce ingredients. The serving size for any ingredient in spinach potato breakfast enchiladas with avocado cream sauce may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Directions:
Heat oven to 425F. Cut the potato into .25 cubes and toss with the olive oil, cumin, smoked paprika, and salt. Roast until the potatoes are lightly browning, 20 to 25 minutes. Remove from oven, add spinach to the pan, and toss to wilt the spinach slightly. Assemble the enchiladas. Pour .33 of the enchilada sauce in the bottom an 8 by 8 or similar size pan. Divide the potato mixture into the four corn tortillas. Roll and tuck into the pan. Pour the remaining sauce over the top, covering most of the tortillas. Sprinkle with cheese and place the pan in the oven. Bake until the cheese has melted and slightly browned, 15 to 20 minutes. While the enchiladas are baking, fry the eggs and make the sauce. When the enchiladas are done, spread the avocado cream sauce on top followed by the fried eggs, and finish with a sprinkle of cilantro.