6 pt. Cheese & Spinach Enchiladas
Source of Recipe
The Houston Chronicle: Texas Tuxedos to Tacos by Betsy Nozica and Tricia Henry
List of Ingredients
2 cups onion -- chopped
2 tablespoons water
2 tablespoons garlic -- chopped
2 tablespoons butter
3/4 cup all-purpose flour
2 ounces tomatoes -- chopped
4 ounces green chilies -- canned or fresh
2 cups skim milk
2 cups fat-free chicken broth
1/2 teaspoon salt
2 packages fat-free flour tortillas -- 16 total
***Filling***
16 ounces frozen spinach -- thawed and squeezed dry, chopped
1/2 pound cheddar cheese, lowfat -- grated
1/2 pound mozzarella cheese, part skim milk -- grated
4 ounces black olives -- chopped
1 bunch green peppers -- chopped
1/4 cup fat-free sour cream -- garnish
1 bunch green onions -- chopped
1/4 cup lowfat cheddar cheese -- grated, garnishRecipe
Combine spinach, cheeses, olives and green onions. SautŽ onion in water. Add garlic; cook 1 minute. Add butter and melt; stir in flour and cook about 2 minutes. Slowly add tomatoes, chilies, milk, broth and salt, stirring after each addition. Simmer about 10 minutes to make a sauce. Spray a large, shallow casserole with cooking spray. Pour a small amount of sauce on the bottom of the dish. Dip each side of the tortillas in warm sauce.
FILLING: To assemble: Spoon a heaping tablespoon of Filling into each tortilla; roll cigar-style and place, seam side down, in casserole. Pour remaining Enchilada Sauce over enchiladas. Cover and bake in 350¼F oven about 40 minutes. Uncover and bake 10 more minutes. Let sit 15 minutes before serving. Enchiladas can be made ahead and baked just before serving. Garnish with sour cream, chopped green onions and shredded cheese, if desired.
Yield: "16 enchiladas" NOTES : Serving Size : 8 -2 per serving
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Per serving: 304 Calories (kcal); 12g Total Fat; (33% calories from fat);
25g Protein; 27g Carbohydrate; 32mg Cholesterol; 878mg Sodium
Food Exchanges: 1 Grain Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
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Adaptations by: Jennifer Hall
JENN'S NOTES: The original was extremely high in fat. Here are the adaptations that I have made to the recipe. I changed the vegetable oil to water, I cut the butter down from 1/4lb to 2 tbsp, I changed the milk to skim milk, I changed the chicken broth to fat free. I changed the corn tortillas to the fat free flour ones, instead of 1/2 lb reg cheddar cheese I changed it to low fat, I changed the mozzarella to part skim. I changed the sour cream to fat free instead of reg, and the cheddar cheese from reg to lowfat.
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