ENCHILADAS FLORENTINE

Enchiladas Florentine image

"After tasting wonderful enchiladas at a Mexican restaurant, I created this lighter version at home," Debbie Purdue explains from her home in Freeland, Michigan. Topped with a zesty lime and cilantro sauce, the main course is perfect alongside reduced-fat refried beans.

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 10 servings.

Number Of Ingredients 12

Ingredients

1 carton (15 ounces) reduced-fat ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups shredded reduced-fat Mexican cheese blend, divided
2 large egg whites, lightly beaten
10 flour tortillas (8 inches)
1 tablespoon cornstarch
1 cup vegetable broth
1 bottle (7 ounces) mild green taco sauce
1/4 cup minced fresh cilantro
1 tablespoon lime juice
1/2 pound sliced fresh mushrooms
2 teaspoons canola oil

Steps:

In a large bowl, combine the ricotta, spinach, 1 cup cheese and egg whites. Spoon down the center of each tortilla. Roll up and place seam side down in a 13x9-in. baking dish coated with cooking spray., In a small saucepan, combine the cornstarch and broth until smooth. Stir in taco sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cilantro and lime juice. Pour over enchiladas. In a nonstick skillet, saute mushrooms in oil until tender; arrange evenly over enchiladas., Cover and bake at 350° for 30-35 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 271 calories, Fat 10g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 674mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 1g fiber), Protein 15g protein. Diabetic Exchanges