Review/Rate this Recipe Save to MyRecipes Rating:

Title: Enchiladas With Salsa Mexicana
Yield: 6 Servings

Ingredients

      2 c  salsa; such as
      1    salsa mexicana; see recipe
      1    vegetable oil cooking spray
      1    red bell pepper; seeded
      1    and thinly sliced
    1/2 c  thinly sliced onion
      2 c  sliced mushrooms
      1 sm all-purpose potato  or
           -3/4-cup cut; potatoes, 1/2
      2    garlic cloves; minced
      2 c  packed fresh spinach leaves;
           - washed thoroughly
      1    and spun dry
      2 tb chopped cilantro; plus
      6    sp fresh cilantro; for
           -garnish
    1/4 ts red pepper flakes; crushed
    1/2 c  crumbled feta cheese; (2-oz)
      6    6 in corn tortillas; fresh
      8 c  finely shredded romaine
           -lettuce

Instructions

1. Preheat oven to 350F. Prepare Salsa Mexicana (see recipe) or use a
prepared salsa.

2. Lightly spray a 1 2-in. nonstick skillet with vegetable oil cooking
spray. Add bell pepper and onion, and cook over medium heat, stirring
until softened, about 5 minutes. Add mushrooms, potatoes, garlic and 1/4
cup water and cook, stirring occasionally, until all vegetables are
softened, about 10 minutes. Remove the skillet from the heat and stir in
spinach, cilantro and red pepper flakes until spinach is wilted. Add feta
and stir to blend.

3. Lightly spray an 8-in. square baking pan with vegetable oil. Warm each
tortilla in a dry skillet over medium heat, about 1 minute per side. Place
1/3 cup of vegetable mixture in the lower part of each tortilla and roll
up. Carefully place enchiladas seam side down in the baking pan, brush
lightly with some of the liquid from the salsa, cover with foil and bake
for 20 minutes.

4. To serve, divide lettuce among 6 plates. Place enchiladas on top of the
lettuce. Top with salsa and garnish with cilantro sprigs.

Nutritional information (with salsa): 175 cals, 17% cff. (4 g fat)

SPA FOOD, by Lori Longbotham and Diane Quagliani, Jan/Feb 1998 AMERICAN
HEALTH, Readers' Digest Publication, see also www.americanhealth.com

Notes: A nicely spiced entree, these light enchiladas are filled with
veggies instead of the typical beef, pork or chicken. A bit of feta cheese
is in the wrap for tangy flavor and creaminess.

>from Kitpath with a little help from mcbuster 2.0d
>From: KitPATh

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

Per serving: 158 Calories (kcal); 4g Total Fat; (20% calories from fat); 7g
Protein; 27g Carbohydrate; 11mg Cholesterol; 572mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 4600 0 0 1423 0 0 0 0 0 0 1280

Contributor: Rancho La Puerta, Baja California, Mexico

Preparation Time: 0:00

Reviews