Spring Enchiladas Recipe
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5
46 reviews
Excellent
Spring Enchiladas Recipe
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Bursting with the vibrant flavors of the season, these spring enchiladas are a fun twist on a traditional recipe. They're packed with fresh spring vegetables such as asparagus, zucchini, radishes, and swiss chard. Then they're wrapped up, covered in a flavorful yogurt sauce, and baked until bubbly. It's a different spin on enchiladas, but so darn good!
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Ingredients
The Sauce
- 1 cup cilantro roughly chopped stems and leaves
- 3 green onions green part only
- 3 cloves garlic
- 1 jalapeño seeds and stems removed
- lime juice from 1
- 2 ½ cups yogurt thick, plain
- 1 teaspoon salt sea salt
The Spring Veggie Enchiladas
- 1 teaspoon olive oil
- 1 medium white onion diced
- 1 medium zucchini diced
- 1 bunch radish diced - reserve a few for garnish
- 4 large swiss chard stems removed and leaves chopped, stems
- salt a generous pinch
- black pepper a generous pinch
- 2 bunches asparagus about 40 pieces, tough ends snapped off
- 2 chicken breast or 1 package of firm tofu, diced, cooked, diced
- 2 cups mozzarella divided, grated
- 8 inch flour tortillas
- cilantro to serve
- lime to serve
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Start by making the sauce. Place the cilantro, green onions, garlic, jalapeño, and lime in a food processor and pulse until chopped. Add the yogurt and salt and blend.
- Heat the olive oil in a large frying pan over medium-high heat. Add the onion and cook until transparent, about 2-3 minutes. Add the zucchini and radishes and cook for about 5 minutes, or until just soft. Stir in the swiss chard and let the leaves wilt. Season with salt and pepper and remove them from the pan and put them into a large bowl.
- Place the asparagus in the frying pan and cook for about 5 minutes, or until it softens slightly. You still want it quite crispy.
- Add the chicken or tofu to the bowl with the veggies and add ½ cup of the mozzarella and a generous ½ cup of the yogurt sauce. Mix to combine.
- Put a scoop of the yogurt sauce in the bottom of an ovenproof dish. Lay 8 tortillas on your counter. Divide the filling between them and top each with a few pieces of asparagus, letting the asparagus tips hang out a little. Roll the enchiladas tightly and place seam down in the baking dish. Cover with the remaining sauce and mozzarella cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese has melted and the sauce is bubbling at the edges of the dish. Garnish with extra radishes, cilantro, and lime.
Nutrition Information
Show Details
Serving
1 serving = ¼ of the recipe
Calories
727kcal
(36%)
Carbohydrates
78g
(26%)
Protein
45g
(90%)
Fat
27g
(42%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
100mg
(33%)
Sodium
1898mg
(79%)
Potassium
1551mg
(33%)
Fiber
10g
(40%)
Sugar
20g
(40%)
Vitamin A
5685IU
(114%)
Vitamin C
51mg
(57%)
Calcium
690mg
(69%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 727 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 727kcal | 36% |
| Carbohydrates | 78g | 26% |
| Protein | 45g | 90% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 1898mg | 79% |
| Potassium | 1551mg | 33% |
| Fiber | 10g | 40% |
| Sugar | 20g | 40% |
| Vitamin A | 5685IU | 114% |
| Vitamin C | 51mg | 57% |
| Calcium | 690mg | 69% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
46 reviews
Excellent
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