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Enchiladas Florentine

 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.


  • 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


  • 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.
Nutritional 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.