14 Ingredients
  • 1 can (10 oz.) red enchilada sauce
  • 1 jar (7 oz.) peeled roasted red peppers
  • 1/2 cup green salsa (salsa verde, refrigerated or canned)
  • 1 cup canned green enchilada sauce (see notes)
  • 12 corn tortillas (blue, if available, 5 to 6 in. wide; see notes)
  • 2 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry
  • 6 ounces cream cheese or panela, cut into thin slices or small chunks
  • 1/2 cup shredded parmesan cheese or packed crumbled cotija cheese
  • 6 or 12 large eggs
  • 1 1/2 cups shredded mild cheddar cheese (6 oz.)
  • 3/4 cup thinly sliced green onions, including tops
  • 6 tablespoons chopped fresh cilantro
  • 6 to 12 tablespoons sour cream or Mexican crema
  • salt
Nutrition
572
29% daily value
6 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

53% 34

Saturated

86% 17

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 3

Carbs

13% 40

Carbs (net)

- 32

Fiber

31% 8

Sugars

- 11

Sugars, added

- 0

Protein

59% 29

Cholesterol

118% 355

Sodium

64% 1540

Calcium

55% 545

Magnesium

34% 144

Potassium

21% 982

Iron

32% 6

Zinc

34% 4

Phosphorus

88% 615

Vitamin A

96% 863

Vitamin C

98% 89

Thiamin (B1)

17% 0

Riboflavin (B2)

62% 1

Niacin (B3)

13% 2

Vitamin B6

45% 1

Folate equivalent (total)

62% 249

Folate (food)

- 249

Folic acid

- 0

Vitamin B12

48% 1

Vitamin D

13% 2

Vitamin E

28% 4

Vitamin K

414% 496
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