Spinach Enchiladas - Low-Fat

READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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