Veggie enchiladas -lowfat

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* Exported from MasterCook *

 

Veggie Enchiladas by Greer

 

Recipe By :Anne Lindsay Greer

Serving Size : 5 Preparation Time :0:30

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups chopped onion

1 green bell pepper -- chopped

1 cup frozen corn -- thawed

3 ounces light processed American cheese

1/2 cup low-fat Ricotta cheese

1 1/2 cups cooked white rice

salt & pepper to taste

10 corn tortillas or cornmeal crepes

1 1/2 cups mild or hot Enchilada Sauce

Seasonings:

Sour Cream

1 1/2 cup spinach -- julienne strips

1 cup fresh diced tomatoes

 

To make the filling, heat a medium skillet over medium heat. Add the onion and

bell pepper and saute, stirring occasionally, until lightly browned, about 5

minutes. Add the corn and American cheese, and stir until the cheese is melted.

Add the rice and ricotta cheese and mix well. Season to taste with salt and

pepper.

 

Prepare tortillas with the method of choice and fill each one with a generous

1/2 cup filling. Bake or microwave as directed. Serve two enchiladas per person.

Garnish with a drizzle of Sour cream or salad of tossed spinach and tomatoes.

 

 

Source:

" The Ultimate Low Fat Mexican Cookbook: All the Flavor Without All the Guilt "

Copyright:

" Gulf Publishing 1999 "

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Per Serving (excluding unknown items): 494 Calories; 12g Fat (21.9% calories

from fat); 19g Protein; 79g Carbohydrate; 8g Dietary Fiber; 36mg Cholesterol;

631mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 2 Fat.

 

NOTES : These enchiladas have a cheese, rice and vegetable filling; however,

almost any combination of sauteed vegetables can be used in place of the rice

and Ricotta cheese. (Fat grams 6, Calories 280)

 

Nutr. Assoc. : 0 0 0 4043 0 0 0 25001 3240 0 0 0 20200

 

 

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