6.6 pt. Herbed Vegetable Enchiladas
Source of Recipe
Karen C. Greenlee Adaptions by: Jennifer Hall
List of Ingredients
12 corn tortillas
2 cups tomato juice
1 teaspoon cumin
1 teaspoon garlic powder
FILLING:
1 tablespoon olive oil
1 large onion -- chopped
2 cloves garlic -- minced
1 small can chopped green chiles
1/2 cup carrots -- grated fine
1/2 cup zucchini -- grated fine
1 cup chopped fresh spinach -- bite-sized OR 1 cup frozen chopped spinach, thawed
2 tablespoons fresh cilantro -- chopped
2 cups fat free sour cream -- or tofu sour cream
1 cup fresh tomatoes -- chopped fine
1/2 teaspoon salt -- optional
4 cups enchilada sauce, green -- or redRecipe
Spray a 3-qt. rectangular baking dish with nonstick cooking spray and set aside. In a large skillet, saute onions, garlic, green chiles, carrots, and zucchini in oil or cover and steam in water. Cook until vegetables are just tender. Add cilantro and spinach and heat just until spinach is wilted. Add sour cream, tomatoes, and salt to vegetable mixture. Set filling aside. In a large skillet, warm tomatoes juice, add cumin and garlic power; mix thoroughly. Dip tortillas in seasoned tomato mixture to soften and stack them on top of each other on a plate. Spoon 1/2 cup of filling down the center of each tortilla and roll up. Arrange tortillas, seam side down, in the prepared baking dish. Pour enchilada sauce over enchiladas. Cover and bake at 350¼ for 15 minutes until heated through.
Makes 6 servings of 2 enchiladas each.
ADAPTIONS: Changed light sour cream to fat free sour cream. You can always make your own enchilada sauce and lower the points.
Serving Ideas : This dish freezes well. You can prepare ahead up to 24hrs
NOTES : Per serving: 340.4 cal, 12.2g (30.4%) fat, 5.8g fibre, 890mg sodium
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