Ingredients Jump to Instructions ↓

  1. 2 cups Salsa; such as Salsa Mexicana, see recipe

  2. Vegetable oil coohing spray

  3. 1 Red bell pepper; seeded and thinly sliced

  4. cup Thinly sliced onion

  5. 2 cups Sliced mushrooms

  6. 1 small All-purpose potato OR 3/4-cup cut potatoes;

  7. 1/2" pieces

  8. 2 Garlic cloves; minced

  9. 2 cups Packed fresh spinach leaves; washed thoroughly and spun dry

  10. 2 tablespoons Chopped cilantro; PLUS

  11. 6 Sprigs fresh cilantro; for garnish

  12. teaspoon Red pepper flakes; crushed

  13. cup Crumbled feta cheese; (2-oz)

  14. 6 6 in corn tortillas; fresh

  15. 8 cups Finely shredded romaine lettuce

Instructions Jump to Ingredients ↑

  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 ¼ 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 ⅓ 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.

  5. 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 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.

  6. >from Kitpath with a little help from mcbuster 2.0d Recipe by: Rancho La Puerta, Baja California, Mexico Posted to MC-Recipe Digest by KitPATh on Mar 05, 1998


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