Edamame, Corn and Cheese Enchiladas

Introducing vegetables to kids can be a bit of a challenge. Our strategy? Choose ones with some natural sweetness, like baby greens, edamame, and corn.

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  • Makes: 10 servings
  • Serving Size: 1 enchilada
  • Makes: 10 enchiladas
  • Prep: 20 mins
  • Bake: 35 mins 350°F

Edamame, Corn and Cheese Enchiladas

Directions

  1. Preheat oven to 350 degrees F. Coat a 3-qt. rectangular baking dish with cooking spray. In a medium bowl combine edamame, corn, and fajita seasoning. Stir in 1 1/2 cups of the cheese. Spoon about 1/3 cup of the mixture onto each tortilla; roll up. Place, seam sides down, in prepared dish.
  2. In a medium bowl combine tomato sauce, tomatoes, and chili powder; pour over filled tortillas.
  3. Bake, covered, 20 minutes. Bake, uncovered, 15 to 20 minutes more or until heated through, sprinkling with remaining 1/2 cup cheese the last 5 minutes. Top with cilantro and, if desired, additional chili powder.
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Nutrition Facts (Edamame, Corn and Cheese Enchiladas)

  • Per serving:
  • 269 kcal ,
  • 11 g fat
  • (5 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 20 mg chol. ,
  • 759 mg sodium ,
  • 32 g carb. ,
  • 5 g fiber ,
  • 6 g sugar ,
  • 13 g pro.

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