Spinach, Corn, and Potato Enchiladas

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* Exported from MasterCook *

 

Spinach, Corn, and Potato Enchiladas

 

Recipe By :Vegetarian for All Seasons, Williams-Sonoma

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian for All Seasons

 

Amount Measure Ingredient -- Preparation Method

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2 large baking potatoes

1/2 cup corn kernels

1 large red pepper -- seeded & diced

1 yellow onion -- coarsely chopped

10 ounces spinach leaves -- thinly sliced

1 28 oz can enchilada sauce

salt & ground pepper to taste

12 corn tortillas

1/4 pound Cheddar cheese -- shredded

 

Preheat oven to 375°F.

Place the potatoes on a baking sheet and bake until tender when pierced with the

tip of a knife, 40-45 minutes. Let cool completely, then dice and set aside.

Reduce oven temperature to 350°F.

In a saucepan, combine the potatoes, corn, bell pepper, onion, and spinach. Add

1 cup of the enchilada sauce and mix well. Place over medium heat, cover

tightly, and cook until the spinach is wilted, 5-6 minutes. Remove from heat,

season with salt & pepper, and set aside.

Pour about 1/2 cup of the remaining enchilada sauce into a 9x13 " baking dish.

It should just cover the bottom.

In a wide frying pan over medium heat, warm the remaining enchilada sauce. One

at a time, dip each tortilla into the warm sauce, allowing it to warm just

enough to become pliable. Then, place it in the prepared baking dish, and spoon

one-twelfth of the potato mixture along its center. Roll it up and arrange it

in the dish seam side down. Repeat with remaining tortillas and filling. The

dish should be tightly packed.

Pour any sauce remaining in the pan over the enchiladas. Sprinkle with the

cheddar cheese.

Bake until heated through and the cheese is melted, 20-25 minutes. Serve

directly from the dish.

 

 

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Per serving: 430 Calories (kcal); 23g Total Fat; (45% calories from fat); 12g

Protein; 49g Carbohydrate; 63mg Cholesterol; 382mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 4 Fat;

0 Other Carbohydrates

 

NOTES : Many enchilada recipes call for frying the tortillas, but in this

healthier version they are dipped into the sauce without frying them first.

Don't leave the tortillas in the sauce too long though or they'll fall apart.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0