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May 22, 2012



Just curious, the sodium for the enchilada seems really high for a serving - 1270 mg!? I could come up with about 700mg per serving, using the bottle of salsa verde I used and the 1/2 teaspoon of salt called for in the recipe.

But beyond that - this is really a fantastic treat. We look forward to a couple more days of this nutritional cornucopia. Brava to you for sharing.


I was surprised by the sodium content of the enchiladas as well; I don't see ANY added salt or source of the sodium besides the salsa and maybe the tortillas? Please help on this one as I'm trying to watch sodium intake.

The Healthy Librarian

@Jules & Terry: Thanks for your questions. I looked through the nutritional content of the ingredients I used & by far, most of the sodium came from the SALSA VERDE!!! This would be an easy fix--just look for a low-sodium version. But, a warning, the recipe uses a lot of salsa verde & most nutritional info on labels is based on just 2 tablespoons of salsa. In this recipe, each serving has about 1/4 cup of salsa verde--so multiply the sodium on the label by 4 to know how much sodium will be in each serving of the enchiladas. Hope that makes sense. Also, buy no salt black beans--or rinse them well, that removes a lot of the salt. Don't add any salt to the recipe! You can make this work for you!

Kim Hawkins

The enchilada casserole was definitely a hit in our house. I was a little concerned that my hubby (who's not a fan of green salsa, and is a confirmed carnivore) would not care for it, but he ate it up & asked for seconds! Definitely going into the regular rotation.

Jean Myers

Regarding the sodium calculations - if you are using 1/4 c. per serving that is four Tablespoons so you would multiply the sodium on the label (for two T.) by two, not four, I think.

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