Ingredients
-
2
-
1
-
1/3
-
1
-
3
-
1/4
-
1/2
-
1
-
2
-
1/2
-
-
-
-
-
Directions
Spinach Enchiladas – Low-Fat, 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., very good. next time i’m doubling the beans spinach was just a little too overwhelming, but, it is definitely a keeper. thanks for posting, Great! Only change I made was to use fresh baby spinach rather than frozen, and regular tomato sauce rather than reduced sodium. Very yummy! Thanks for sharing the recipe!
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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.. |
|
5
Done
|
Spread Remaining Tomato Mixture Over Enchiladas. Cover Dish With Foil and Bake For 20 Minutes. |
|
6
Done
|
Remove Foil and Spread Cheese on Top of Enchiladas, Returning Them to the Oven Another 5-10 Minutes Until Cheese Is Melted and Gooey. |
|
7
Done
|
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. |
