 |
Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 10 |
|
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. Ingredients:
1 carton (15 ounces) reduced-fat ricotta cheese |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1-1/2 cups (6 ounces) shredded reduced-fat mexican cheese blend, divided |
2 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 |
Directions:
1. 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.
2. 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.
3. 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.
|
|