Serves 3
Ingredients
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)
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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