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Enchiladas Florentine

"After tasting wonderful enchiladas at a Mexican restaurant, I created this lighter version at home," Debbie Purdue explains from her home in Freeland, Michigan. Topped with a zesty lime and cilantro sauce, the main course is perfect alongside reduced-fat refried beans.

10 ServingsPrep: 25 min. Bake: 35 min.

Ingredients

1 carton (15 ounces) reduced-fat ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend, divided
2 egg whites, lightly beaten
10 flour tortillas (8 inches)
1 tablespoon cornstarch
1 cup vegetable broth
1 bottle (7 ounces) mild green taco sauce
1/4 cup minced fresh cilantro
1 tablespoon lime juice
1/2 pound sliced fresh mushrooms
2 teaspoons canola oil

Directions

In a large bowl, combine the ricotta, spinach, 1 cup cheese and egg
whites. Spoon down the center of each tortilla. Roll up and place
seam side down in a 13-in. x 9-in. baking dish coated with cooking
spray.
In a small saucepan, combine the cornstarch and broth until smooth.
Stir in taco sauce. Bring to a boil; cook and stir for 2 minutes or
until thickened. Stir in cilantro and lime juice. Pour over
enchiladas. In a nonstick skillet, saute mushrooms in oil until
tender; arrange evenly over enchiladas.
Cover and bake at 350° for 30-35 minutes or until heated through.

2 of 2

Enchiladas Florentine (continued)

Directions (continued)

Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or
until cheese is melted. Yield: 10 servings.

Nutrition Facts: 1 enchilada equals 271 calories, 10 g fat (3 g saturated fat), 22 mg cholesterol, 674 mg sodium, 32 g carbohydrate, 1 g fiber, 15 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.