Spicy Vegetable Enchiladas - 40g Carbs, 7g Fiber, 6g Sugar
From: www.libertymedical.com
Some like it hot and some like it not — for a milder version, use green
bell pepper instead of the Anaheim chile.
Prep Time: 45 min
Baking Time: 18 min
Standing Time: 5 min
Servings: 2
Nonstick cooking spray
1/2 cup zucchini or yellow summer squash cut into 1/4-inch pieces
1/2 cup red bell pepper cut into 1/4-inch pieces
1/4 cup chopped sweet onion
1/4 cup Anaheim chile or green bell pepper cut into 1/4-inch pieces
1 large clove garlic, minced (about 3/4 tsp )
1/2 tsp canola oil
3/4 tsp Mexican chili powder
3 cups lightly packed fresh baby spinach, coarsely chopped (about 2 oz)
4 Tbsp shredded Monterrey Jack cheese (1 oz), divided
4 (6-inch) white corn or flour tortillas
Easy Red Salsa (recipe follows)
1. Preheat oven to 350 degrees F. Lightly coat an 8 x 8 x 2-inch baking
dish with cooking spray; set aside. Lightly coat medium nonstick skillet,
and zucchini, bell pepper, onion, chile and garlic with cooking spray.
2. Add oil to skillet; heat over medium-high heat. Add vegetables to hot
oil; cook and stir for 2 to 3 minutes or until vegetables are crisp-tender. Sprinkle chili powder over vegetables in skillet; add spinach. Cook and
stir about 1 minute or just until spinach is wilted. Remove from heat and
stir in 2 tablespoons of the cheese; set aside.
3. To soften tortillas, stack and wrap tortillas in damp paper towels;
place on microwave-safe plate. Microwave on HIGH about 30 seconds or
until pliable. Spoon about 1/4 cup vegetable mixture down center of each tortilla; roll up. Place, seam sides down, in prepared baking dish. Spoon
1 cup salsa on top.
4. Tightly cover baking dish with foil. Bake in preheated oven for
15 minutes. Uncover and top with the remaining 2 tablespoons cheese.
Bake, uncovered, about 3 minutes or until cheese is melted and enchiladas
are heated through. If desired, let stand about 5 minutes before serving.
--> Easy Red Salsa
{Suggestion: Leave the salt and sugar out! Take care, Gloria}
1 (14.5oz can) no-salt-added small diced tomatoes
1/4 cup chopped sweet onion
1/4 cup chopped cilantro
1 clove garlic, minced (1/2 tsp)
1/2 tsp granulated sugar
1/2 tsp ground cumin
1/8 tsp salt
1/8 tsp Mexican chili powder
Stir together all ingredients until combined. Cover and refrigerate
until serving. Makes about 1 3/4 cups.
Servings: 2
Nutrition per Serving:
260 Calories, 70 Calories from fat, 8g Total Fat, 2.5g Saturated Fat,
0g Trans Fat, 15mg Cholesterol, 470mg Sodium, 40g Total Carbs,
7g Dietary Fiber, 6g Sugars, 9g Protein
Exchanges: 1 1/2 starch, 3 vegetable, 1/2 med fat meat, 1/2 fat
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