Green Chile Vegetable Enchiladas
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Green Chile Vegetable Enchiladas calories by ingredient
Introduction
Make the sauce ahead of time (can be frozen) and this becomes a very fast and very delicious meal! 1 enchilada = 1 serving (2 would be a very filling meal) Make the sauce ahead of time (can be frozen) and this becomes a very fast and very delicious meal! 1 enchilada = 1 serving (2 would be a very filling meal)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
Directions
- 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.