Enchiladas Florentine Recipe

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Enchiladas Florentine Recipe

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5 1
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"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.
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 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. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Yield: 10 servings.
Originally published as Enchiladas Florentine in Light & Tasty October/November 2006, p47

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. Cover and bake at 350° for 30-35 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Yield: 10 servings.
Originally published as Enchiladas Florentine in Light & Tasty October/November 2006, p47

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