Green Chile Vegetable Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
- 2 cups chopped fresh kale- 4 sliced medium sized brown or white mushrooms- Eggplants, 1 cup cubed- 1 tsp. garlic powder- 1 tsp. onion powder- salt to taste- 2 servings Green Chile New Mexican Style (Vegetarian Version) - recipe available by searching - 4 whole wheat tortillas (80 cal. each)- 1/2 cup reduced fat shredded cheese (divided into 1/8 cup. portions)- 1/8 cup more cheese for sprinkling on top- 4 Tbsp. reduced fat sour cream
- Preheat oven to 425
- Saute kale, mushrooms, eggplant and spices in a hot non-stick frying pan coated in cooking spray, add a splash of water to help steam kale if necessary
- Using a Pyrex or metal baking dish, cover the bottom with a thin layer of the green chile sauce, saving most for topping
- Place your first tortilla one side down in the sauce and then flip to wet the other side
- Add 1/4 of the veggie mixture and 1/8 cup cheese to the tortilla and then roll and lay seam-side down in the baking dish.
- Repeat for remaining tortillas
- Pour the rest of the green chile over the four enchiladas to cover
- Sprinkle the remaining 1/8 cup cheese evenly across the top
- Bake for about 10 to 15 minutes on 425 - baking until cheese is totally melted
- Top each enchilada with 1 Tbsp reduced fat sour cream and serve (2 enchiladas = 1 serving)
Number of Servings: 4
Recipe submitted by SparkPeople user GKASHMIRA.
- Saute kale, mushrooms, eggplant and spices in a hot non-stick frying pan coated in cooking spray, add a splash of water to help steam kale if necessary
- Using a Pyrex or metal baking dish, cover the bottom with a thin layer of the green chile sauce, saving most for topping
- Place your first tortilla one side down in the sauce and then flip to wet the other side
- Add 1/4 of the veggie mixture and 1/8 cup cheese to the tortilla and then roll and lay seam-side down in the baking dish.
- Repeat for remaining tortillas
- Pour the rest of the green chile over the four enchiladas to cover
- Sprinkle the remaining 1/8 cup cheese evenly across the top
- Bake for about 10 to 15 minutes on 425 - baking until cheese is totally melted
- Top each enchilada with 1 Tbsp reduced fat sour cream and serve (2 enchiladas = 1 serving)
Number of Servings: 4
Recipe submitted by SparkPeople user GKASHMIRA.
Nutritional Info Amount Per Serving
- Calories: 251.9
- Total Fat: 10.3 g
- Cholesterol: 18.4 mg
- Sodium: 1,125.7 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 6.4 g
- Protein: 12.0 g
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