{"id":166373,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/spinach-cheese-enchiladas\/"},"modified":"2022-10-01T12:06:05","modified_gmt":"2022-10-01T17:06:05","slug":"spinach-cheese-enchiladas","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/spinach-cheese-enchiladas\/","title":{"rendered":"Spinach Cheese Enchiladas"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>&#8220;This tasty meatless dish is great because it&#8217;s easy to prepare and low in fat,&#8221; explains Carol Jackson of Eden Prairie, Minnesota. &#8220;Plus, it travels well to potlucks and often prompts recipe requests,&#8221; she 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Sprinkle with Parmesan cheese and remaining mozzarella cheese."},{"@type":"HowToStep","text":"Bake, uncovered, at 375&deg; for 35 minutes or until heated through."}],"recipeYield":"10 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 334 calories","fatContent":"12g fat (6g saturated fat)","cholesterolContent":"26mg cholesterol","sodiumContent":"754mg sodium","carbohydrateContent":"40g carbohydrate (0 sugars","fiberContent":"2g fiber)","proteinContent":"19g protein.  <B><b>Diabetic Exchanges<\/b>: <\/B>2 starch"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6666665,"reviewCount":3,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Mexican","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"qjoybeth"},"reviewBody":"I made this recipe when it was first published in Quick Cooking several years ago and it is AWESOME!!  I have made it many times since then and my family loves it (even though we don't normally go for vegetarian entrees).  I also usually add like 50% more spinach that it calls for.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-09-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"awilson843"},"reviewBody":"Made this last night, hubby and I both loved it. It feels more like Italian than Mexican...but it's very good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-02-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"csselig"},"reviewBody":"This recipe makes too much for my family of 4 to eat in one meal, so I divide it between 2 smaller pans and freeze one for later. 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