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    8 pt. Spinach, Corn & Potato Enchiladas


    Source of Recipe


    Vegetarian for All Seasons, Williams-Sonoma

    Recipe Introduction


    Karen's Notes: Many enchilada recipes call for frying the tortillas, but in this healthier version they are dipped into the sauce without frying them first. Don't leave the tortillas in the sauce too long though or they'll fall apart.

    List of Ingredients




    2 large baking potatoes
    1/2 cup corn kernels
    1 large red pepper -- seeded and diced
    1 yellow onion -- coarsely chopped
    10 ounces spinach leaves -- thinly sliced
    28 ounces enchilada sauce
    salt and pepper -- to taste
    12 corn tortillas
    1/4 pound fat-free cheddar cheese -- shredded

    Recipe



    Preheat oven to 375¼ F. Place the potatoes on a baking sheet and bake until tender when pierced with the tip of a knife, 40-45 minutes. Let cool completely, then dice and set aside. Reduce oven temperature to 350¼ F. In a saucepan, combine the potatoes, corn, bell pepper, onion, and spinach. Add 1 cup of the enchilada sauce and mix well.

    Place over medium heat, cover tightly, and cook until the spinach is wilted, 5-6 minutes. Remove from heat, season with salt & pepper, and set aside. Pour about 1/2 cup of the remaining enchilada sauce into a 9x13" baking dish. It should just cover the bottom. In a wide frying pan over medium heat, warm the remaining enchilada sauce. One at a time, dip each tortilla into the warm sauce, allowing it to warm just enough to become pliable. Then, place it in the prepared baking dish, and spoon one-twelfth of the potato mixture along its center. Roll it up and arrange it in the dish seam side down.

    Repeat with remaining tortillas and filling. The dish should be tightly packed. Pour any sauce remaining in the pan over the enchiladas. Sprinkle with the cheddar cheese. Bake until heated through and the cheese is melted, 20-25 minutes. Serve directly from the dish.

    Makes 6 servings.

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    Per serving: 381 Calories (kcal); 16g Total Fat; (37% calories from fat);14g Protein; 49g Carbohydrate; 47mg Cholesterol; 400mg Sodium
    Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
 

 

 

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