Directions:
- 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 13-in. x 9-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. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 231.03 Kcal (967 kJ) | ||
| Calories from fat | 93.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.43g | 16% | |
|---|---|---|---|
| Cholesterol | 25.97mg | 9% | |
| Sodium | 378.15mg | 16% | |
| Potassium | 234.66mg | 5% | |
| Total Carbs | 23.91g | 8% | |
| Sugars | 1.2g | 5% | |
| Dietary Fiber | 1.59g | 6% | |
| Protein | 10.65g | 21% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 1.5mg | 9% | |
| Calcium | 138.1mg | 14% | |
| Amount Per 100 g | |||
| Calories | 162.74 Kcal (681 kJ) | ||
| Calories from fat | 66.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.34g | 16% | |
|---|---|---|---|
| Cholesterol | 18.3mg | 9% | |
| Sodium | 266.37mg | 16% | |
| Potassium | 165.3mg | 5% | |
| Total Carbs | 16.84g | 8% | |
| Sugars | 0.85g | 5% | |
| Dietary Fiber | 1.12g | 6% | |
| Protein | 7.51g | 21% | |
| Vitamin C | 1.2mg | 3% | |
| Iron | 1.1mg | 9% | |
| Calcium | 97.3mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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