Total Time
45mins
Prep 20 mins
Cook 25 mins

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.).
  5. Spread remaining tomato mixture over enchiladas. Cover dish with foil and bake for 20 minutes.
  6. Remove foil and spread cheese on top of enchiladas, returning them to the oven another 5-10 minutes until cheese is melted and gooey.
  7. 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.
Most Helpful

4 5

very good. next time i'm doubling the beans (spinach was just a little too overwhelming), but, it is definitely a keeper. thanks for posting

5 5

Great! Only change I made was to use fresh baby spinach rather than frozen, and regular tomato sauce rather than reduced sodium. Very yummy! Thanks for sharing the recipe!

5 5

I love this - you have to be careful to make enough tomato sauce to cover the dish but it turns out splendidly and even my anti-veggie male family members love it.