Tuesday, December 14, 2010

Cheesy Chili Enchiladas

Serves 3


6 - Corn Tortillas
1.5 cup - Vegetarian Chili*
1 can - Enchilada Sauce (like Old El Paso)
1/2 cup - Shredded Reduced-Fat Cheese, Mexican Blend
Chopped Green Onion (optional)

Preheat oven to 350 degrees.  Spray a 8x8 glass baking dish with cooking spray and set aside. 

Place tortillas between damp paper towels and microwave for 30-60 seconds.  They should be soft enough to roll without breaking.

Spoon just enough enchilada sauce to cover the bottom.  Spoon 1/4 cup of chili in the center of each tortilla, roll up and place seam-side down in the dish.  Pour the remaining enchilada sauce over them and sprinkle with cheese.

Bake for 15-20 minutes.  Top with chopped green onions if using.  2 enchiladas per serving.

Nutrition Info (2 enchiladas): 277 Calories, 7g Fat, 7.5g Fiber, 13g Protein

*If you want already prepared chili, some good ones are made by Health Valley, Amy's Organic, and Trader Joes.

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