Calabacita Enchiladas With Red And Green Chile Recipe
Recipe By Barefeet In The Kitchen
While we were in new mexico last month, my sister made the best calabacitas i had ever tasted. We stuffed the spicy squash into bean burritos and it was delicious that way.
3.7
29 Rating -
Rate
Non Vegdiet
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Calabacita Enchiladas With Red And Green Chile Recipe
- 0.13 tablespoon Olive oil
- 0.13 Medium Onion Chopped
- 0.38 pound Medium size summer squash 1 1/2 total, sliced about 1/4" thick
- 0.38-1/2 cup Ears of corn kernels removed or about 1 1/2 frozen corn
- 1/4-0.38 Cloves garlic minced
- 0.13 cup Green chile roasted, peeled and chopped small
- 0.19 cup Optional:cooked pinto beans or 1 14 ounce can, drained
- 1/4 teaspoon Mexican spice blend taco seasoning can be substituted
- 1/4 cup Cooked chicken diced bite size
- 1/2 cup Shredded cheese of your choice cheddar and monterrey jack are my favorite combination
- 0.19 cup Red chile sauce
- 1/4 cup Green chile sauce
- 1.50 White corn tortillas each cut into 6 pie shaped wedges
Nutrition
value
value
251
calories per serving
9 g Fat15 g Protein25 g Carbs18 g FiberOther
Current Totals
- Fat9g
- Protein15g
- Carbs25g
- Fiber18g
MacroNutrients
- Carbs25g
- Protein15g
- Fiber18g
Fats
- Fat9g
Vitamins & Minerals
- Calcium157mg
- Iron4mg
- Vitamin A158mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B9109mcg
- Vitamin B120mcg
- Vitamin C93mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium104mg
- Manganese1mg
- Phosphorus185mg
- Selenium8mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Barefeet In The Kitchen