Cheese and Pepper Enchiladas
70 mins (prep 30, cooking 40)
17 ingredients
4-6 servings
From Sundays at Moosewood. Posted for the Zaar World Tour 2005. Serve over a bed of brown rice and top with the hot sauce.

Categories:  peppers , north-american , main-dish , mexican , <-4-hours , vegetarian , cheese , low-carb , vegetable , low-in... , eggs~dairy , time-to-make ,
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Serving Size (196.61 g)
Servings 4
Amount per Serving
Calories 521.44 Calories from Fat 344.88
% Daily Value *
Total Fat 38.32g 235.85%
Saturated Fat 20.42g 408.44%
Trans Fat 0.0g %
Cholesterol 102.92mg 137.23%
Sodium 1079.48mg 179.91%
Total Carbohydrate 9.48g 12.65%
Dietary Fiber 1.19 g 18.99%
Sugars 6.17 g %
Protein 34.93g 279.46%
Vitamin A 1929.67IU% Vitamin C 3.69mg%
Calcium 870.04mg% Iron 1.12mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onions, large garlic clove, ground cumin, chopped bell peppers, canned tomatoes, small onion, ground coriander, ground cumin