Low Fat Veggie Enchiladas |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 1 |
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I was looking for a low cal recipe to fit within my Weight Watchers point system, I invented this for 2 points per enchilada. Enjoy! Ingredients:
3 dried ancho chiles |
2 small tomatoes |
3 tablespoons garlic |
1 teaspoon cumin |
1/4 teaspoon cinnamon |
1 dash clove |
1/4 teaspoon pepper |
1 tablespoon vinegar |
1 teaspoon salt |
12 tortillas |
1/2 lb mushroom |
1 bell pepper, any color |
1 large onion |
1 tablespoon garlic |
1 lb spinach |
1 cup part skim colby-monterey jack cheese |
salt |
Directions:
1. For the Enchilada Sauce: Boil Ancho peppers, de-vein, de seed. Put meat of pepper in the blender with tomatos, garlic, cumin, cinnamon, clove, pepper, vinegar, teaspoon of salt and a little bit of the cooking liquid until it is a thin paste.
2. Saute all the remaining veggies with a spray of Pam and some salt/pepper/1 T garlic. Add the spinach last.
3. Warm tortillas on a griddle with a little bit of Spray Oil (i.e., Pam).
4. Dip the tortilla in the Enchilada sauce, cover both sides, Fill with Veggies and 1 T of cheese. Roll, put in baking pan.
5. When all are rolled, pour rest of sauce over the baking pan. Sprinkle with remaining cheese.
6. Bake until heated through in a 350 degree oven.
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