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Vegetarian Enchiladas

yield: 4 total time: 35 minutes
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Ingredients

  • 6 corn tortillas I am using white corn tortilla
  • 15 ounces crushed tomatoes
  • 3 tablespoons oil
  • 3 tablespoons all purpose flour
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin seed powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup water
  • 1 tablespoon oil
  • 3 cups spinach chopped
  • 1/2 cup corn I am using frozen corn
  • 1/2 cup mushroom chopped
  • 1/3 cup sharp cheddar cheese shredded
  • 1/3 cup mozzarella cheese shredded
  • 1/2 cup sharp cheddar cheese shredded
  • 1/2 cup mozzarella cheese shredded
  • 1 jalapenos chopped, adjust to taste

Nutrition

  • Calories : 460 calories
  • Carbohydrate : 36 grams
  • Cholesterol : 45 milligrams
  • Fat : 28 grams
  • Fiber : 6 grams
  • Protein : 18 grams
  • SaturatedFat : 9 grams
  • Sodium : 1070 milligrams
  • Sugar : 3 grams
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