Sunday, February 17, 2008

Spinach Enchiladas

Prep: 25 minutes
Cook: 35 minutes
Yield: 10 servings

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

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. x 2-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.

Tips and Tricks
Although this recipe was supposed to make 10 enchiladas, I filled the shells a little more generously and made 7. I also used dried cilantro. I use a potato ricer to squeeze the spinach dry.
Make It Healthier
Use part-skim ricotta. Use corn tortillas in place of flour. Use reduced-sodium or sodium-free broth.
How Kids Can Help
Squeeze spinach dry. Measure and mix filling. Roll up tortillas. Pour sauce over tortillas.
Suggested Sides
fat-free refried beans, Spanish Rice

Nutrition Facts
1 enchilada equals 271 calories, 10 g fat (3 g saturated fat), 22 mg cholesterol, 674 mg sodium, 32 g carbohydrate, 1 g fiber, 15 g protein
Diabetic Exchanges
2 starch, 1 lean meat, 1

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