LOW FAT SPINACH ENCHILADAS
Full of vitamins, this is a light and healthy version of enchiladas.
Provided by TheSingingBaker
Categories Main Dish
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a 2 qt saucepan, combine the stock, peppers, tomatoes, onions and garlic. Bring to a boil. Simmer over medium heat for 15 minutes. In a cup, combine the cornstarch and water. Add to the pan. Cook, stirring, until the mixture thickens. Remove from the heat. Preheat oven to 400 deg F. Coat a 13 x 9 inch baking dish with olive oil cooking spray. While the sauce is cooking, steam the spinach for 5 minutes, or until wilted. Be sure to squeeze all excess moisture out of the spinach to prevent your enchiladas from becoming soggy. To prepare corn tortillas for filling and rolling, warm briefly in oven or between paper towels in the microwave for about 10 seconds until they are softened and warm. Divide the spinach among the warm tortillas and roll to enclose it. Add tortillas, seam side down, to the baking dish, in a single layer. Top with tomato sauce mixture and bake in oven for 10 minutes. Serve immediately.
Nutrition Facts : Calories 152 calories, Fat 1.1823157009375 g, Carbohydrate 31.2697384471875 g, Cholesterol 0 mg, Fiber 6.86394773484135 g, Protein 7.585781806875 g, SaturatedFat 0.19763599784375 g, ServingSize 1 1 Serving (527g), Sodium 303.33561634375 mg, Sugar 24.4057907123461 g, TransFat 0.36880137575 g
SPINACH AND MUSHROOM ENCHILADAS
Steps:
- For the sauce: Combine all of the sauce ingredients in a saucepan. Bring to a simmer and cook until all of the vegetables are tender, about 15 minutes. If desired, you can puree with an immersion blender or an immersion blender for a smooth consistency. Season to taste with salt and pepper. Thin with water, if necessary. While the sauce is simmering, make the filling.
- For the filling: Heat a 12-inch nonstick saute pan over medium heat. Add the onions and garlic and cook until the onions are translucent, about 4 minutes. Add the mushrooms and cook until they have released most of their liquid, about 6 minutes. Add a few tablespoons of water if the mushrooms get too dry. Add the spinach and cook until it is heated through. Combine the milk and the cornstarch to make a slurry. Add the milk mixture and bring to a simmer. Once the mixture comes to a simmer, the cornstarch will thicken the liquid. Cook for 1 minute. Add the cumin, chipotle, and lime juice and mix well. Remove from the heat and season, to taste, with salt and pepper. Cool slightly.
- Preheat the oven to 375 degrees F.
- Wrap the tortillas in a wet paper towel and microwave for 15 seconds to heat. Ladle 1/2 of the sauce into the bottom of a baking dish. Place a few tablespoons of the filling on each tortilla and roll into a cylinder. Place, seam side down in the dish. Repeat with the remaining tortillas and filling. Top with the remaining sauce and the cheese. Bake, uncovered, until heated through and bubbly, about 25 to 30 minutes.
Nutrition Facts : Calories 203 calorie, Fat 3.4 grams, SaturatedFat 1.7 grams, Carbohydrate 36 grams, Fiber 6.7 grams, Protein 9 grams
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.
Provided by justcallmetoni
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- 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.
- 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.
- 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.).
- Spread remaining tomato mixture over enchiladas. Cover dish with foil and bake for 20 minutes.
- Remove foil and spread cheese on top of enchiladas, returning them to the oven another 5-10 minutes until cheese is melted and gooey.
- 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.
Nutrition Facts : Calories 391.1, Fat 5.5, SaturatedFat 1.8, Cholesterol 5.9, Sodium 397.5, Carbohydrate 64.7, Fiber 18.8, Sugar 5.9, Protein 26.2
SPINACH ENCHILADAS
If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.
Provided by SADONIA2
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
- In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
- Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.
Nutrition Facts : Calories 509.8 calories, Carbohydrate 32.3 g, Cholesterol 95.3 mg, Fat 36 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 20.5 g, Sodium 353.6 mg, Sugar 1.3 g
SPINACH ENCHILADAS
I love spinach and have many good recipes using spinach. One of my favorite spinach dishes is spinach enchiladas at our local Mexican restaurant. I try to eat there at least once a week to get my spinach fix. I could eat this everyday. However, going out to eat is expensive, soooooooooo I decided to experiment. Here it is.
Provided by grandma cooks
Time 4h15m
Yield 4 tortillas, 4 serving(s)
Number Of Ingredients 9
Steps:
- place spinach, onion, garlic, pepper, oil in crock pot.
- cook on high for 1 hour.
- stir in tomatoes and salsa.
- cook additional 2 hours with lid off.
- place cooked spinach on tortilla.
- roll tortilla and place in pyrex dish sprayed with Pam.
- cook for 1/2 hour on 350.
- cover with cheese.
- cook additional 1/2 on 350.
Nutrition Facts : Calories 294.6, Fat 14.2, SaturatedFat 7.3, Cholesterol 34.6, Sodium 1139.9, Carbohydrate 30.5, Fiber 5.8, Sugar 7.7, Protein 14.6
LOW FAT BEEF ENCHILADAS
Extra-lean ground beef and pinto beans form the base of these delicious, low fat beef enchiladas. Choose the spiciness of the enchilada sauce to suit your family's taste. One caveat, however: although this dish is low fat, it contains slightly more than half the recommended daily sodium limit.
Provided by gertc96
Categories Mexican
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
- Heat oil in a large nonstick skillet. Sauté onions until translucent.
- Crumble in beef and cook until no longer pink.
- Add cumin, beans, tomatoes and chiles.
- Cook for 10 minutes until sauce is reduced.
- Spread a little enchilada sauce on each tortilla.
- Spoon beef mixture into each of the four tortillas.
- Roll up and place seam down into the baking dish. Four will fit into the dish perfectly.
- Pour remaining enchilada sauce over the tortilla rolls.
- Top with shredded cheese.
- Bake for 20 minutes until sauce is bubbly and cheese has melted.
Nutrition Facts : Calories 240.5, Fat 6.7, SaturatedFat 2, Cholesterol 37.7, Sodium 1151.6, Carbohydrate 25.1, Fiber 6.5, Sugar 6.5, Protein 20.9
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