Fresh Greens Enchiladas - 33.2g Carbs, 5.2g Fiber, 5.2g Sugar
From: www.care2.com
posted by Annie B. Bond - Jan 21, 2007
Inspired by Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert (Herald Press, 2005).
We're always looking for ways to get more healthy greens into our meals,
since they're such a rich source of calcium and phytonutrients. This
simple, imaginative Farmers' Market version of the Mexican classic does
just that. Tender corn tortillas stuffed with fresh greens and cheese
snuggle up in a pan with a zesty sauce to make a dinner fiesta for your
palate.
--> Sauce
3 poblano peppers (see Hints, below)
4 tomatillos, husks removed (see Hints, below)
1/4 cup dry-roasted unsalted peanuts
1/2 medium onion, coarsely chopped
2 Tbsp cilantro, chopped
Salt to taste
Water as needed
--> Filling
8 six-inch corn tortillas
1 Tbsp olive oil
4 cups shredded seasonal greens–collards, kale, chard, turnip greens,
spinach, or broccoli rabe
1/2 cup feta or queso blanco cheese (or substitute your favorite: we
like Monterey Jack)
--> Topping
1/4 cup cheese, same type as above
1. Roast the peppers and tomatillos: Place them under the broiler until
charred and softened, turning occasionally. The tomatillos will be done
sooner than the poblanos; remove them as soon as they show signs of
charring. Allow to cool. Peel and seed poblanos and chop coarsely. Cut
tomatillos into quarters.
2. Preheat oven to 350F. Make the sauce: Place roasted poblanos, tomatillos,
peanuts, onion, cilantro, and salt in a blender or food processor and process
until smooth, gradually adding water to make sauce the desired consistency.
2. Make the Filling: Heat the oil in a large skillet over medium-high heat
and add greens. Cook for about 5 minutes, stirring often, until just wilted.
3. Fill a shallow pan with boiling water and dip each tortilla in it for
around 10 seconds to soften. Fill each tortilla with 1/8 of the greens
and a tablespoon of cheese. Roll up and place in a 9-inch by 9-inch baking
pan. Pour sauce evenly over the filled enchiladas. Sprinkle with cheese
topping.
4. Bake in preheated oven for 15 minutes. Serve warm.
Nutrition From: www.caloriecount.about.com (Added salt not included in nutrition. Cheese gets a grade of c and C+ due to fat content. This can
be reduced by using lower fat cheese if possible. Feta will add to the
sodium content.)
Serves: 4
Serving Size: 253 g
Nutrition per Serving:
314 Calories, 144 Calories from Fat, 16g Total Fat, 5.7g Saturated Fat,
24mg Cholesterol, 339mg Sodium, 33.2g Total Carbs, 5.2g Dietary Fiber,
5.2g Sugars, 12.7g Protein
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