These low calorie, low fat enchiladas make a truly great Mexican meal. They have such an authentic, full flavor that you will never again want to order their “imitation” from a chain restaurant. Paired with refried beans, veggies, rice, baked tortilla chips and salsa, and homemade guacamole you will have a filling, delicious, healthy Mexican dinner that the whole family will love. Despite it’s long list of ingredients, this recipe is really simple, so if you want to invite guests over for dinner, make a double (or even triple) batch to have on hand.
Ingredients for the sauce:
2 (10-ounce) cans tomatoes with chiles
1 large red onion, chopped
1 garlic clove, minced or pressed
2 teaspoons ground cumin
2 tablespoons chopped cilantro leaves
1 tablespoon chopped oregano leaves
pinch of salt and black pepper (or more, to taste)
Ingredients for the enchiladas/filling:
1 large red onion, diced
1 garlic clove, minced
1/2 pound portobello mushrooms, cut into 1/2-inch pieces
1(10-ounce) box frozen chopped spinach, thawed and squeezed to remove any excess water
1/2 cup skim milk
1 tablespoon cornstarch
1 1/2 teaspoons ground cumin
1 tablespoon minced chipotle in adobo (optional)
1 lime, juiced
4 low-fat corn or whole wheat tortillas
1/4 cup queso blanco (any spiced white cheese will do, or just substitute shredded mozzarella)
To Make the Sauce:
Combine all of the sauce ingredients in a saucepan. Bring to a simmer and cook until all of the vegetables are tender (about 15 minutes, at a simmer). If desired, you can puree with an immersion blender for a smoother consistency. Season the sauce (to taste) with salt and pepper, and if it appears a little too thick, thin it out with a little water, if necessary. While the sauce is simmering, you can make the filling.
To Make the Filling:
Heat a large nonstick saute pan or skillet over medium heat. Add the onions and garlic and cook until the onions are translucent (about 4 minutes). Add the mushrooms and cook until they have released most of their liquid (another 6 minutes or so – add a few tablespoons of water if the mushrooms start to get too dry). Add the spinach and cook until it is heated through. Combine the milk and the cornstarch in a small bowl until the cornstarch is completely dissolved. Add this mixture to the skillet and bring everything up to a simmer (once the mixture comes to a simmer, the cornstarch will thicken the liquid). Cook for 1 minute, then add the cumin, chipotle, and lime juice and mix well. Remove from the heat and season, to taste, with salt and pepper.
Preheat the oven to 375 degrees and lightly mist a baking dish with cooking spray. Wrap the tortillas in a well dampened kitchen or paper towel and microwave for 15 seconds to heat. Ladle 1/2 of the sauce into the bottom of a baking dish. Place a few tablespoons of the filling on each tortilla and roll into a cylinder; place each “roll” seam side down on top of the sauce in the dish. Repeat with the remaining tortillas and remaining filling, then top with the remaining sauce and sprinkle the cheese over the entire dish. Bake, uncovered, until heated through and bubbly, about 25 to 30 minutes. If desired, when done cooking, dollop with a little fat free sour cream and garnish with additional herbs to serve.
Makes 4 enchiladas. Per Enchilada: 193 calories, 2.5 g total fat, less than 1 g saturated fat, 0 g trans fat, 32 g carbohydrates, 7 g fiber, 0 g added sugar, 10 g protein, 201 mg sodium, less than 5 mg cholesterol