Some time ago there was a post in the Tex-Mex/Mexican Food Forum asking if it was possible to find reduced fat recipes. This recipe is proof positive that it can be done. I have not tried this yet but will soon.
Provided by justcallmetoni
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In a large skillet combine spinach, mushrooms, onions, beans, 2 teaspoons chili powder and red pepper flakes over medium heat. Cook 5 minutes, stirring often. Remove from heat.
- Combine tomato sauce, water, remaining 1 teaspoons Chili powder, cumin and pepper sauce in a pie pan. Stir well. Dip tortillas into tomato sauce mixture and stack on wax paper.
- Divide spinach filling into 8 portions. Spoon onto centers of tortillas. Roll up and place tortillas in a baking dish. (You want the enchiladas to nestle together.).
- Spread remaining tomato mixture over enchiladas. Cover dish with foil and bake for 20 minutes.
- Remove foil and spread cheese on top of enchiladas, returning them to the oven another 5-10 minutes until cheese is melted and gooey.
- Microwave option: After preparing enchiladas (step 4), cover dish with vented plastic wrap. Microwave at medium for about 10 minutes. Sprinkle with cheese. Microwave at Medium for about 1 minute or until cheese is melted.
Nutrition Facts : Calories 391.1, Fat 5.5, SaturatedFat 1.8, Cholesterol 5.9, Sodium 397.5, Carbohydrate 64.7, Fiber 18.8, Sugar 5.9, Protein 26.2
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