I love browsing through cookbooks looking for the next healthy recipe I want to try. A little spice has been sounding good lately and I ran across this recipe in Delish.com’s bookazine, Light & Delish. It has 138 recipes with 400 calories or less, many inspired by dishes from popular restaurants – like this one for Santa Fe Enchiladas. Dig in!
Cook Time: 25 min
Olive oil cooking spray
12 ounces portobello mushroom caps, cut into 1/2-inch slices
1 large red bell pepper, halved, seeded, cut into thin strips
1 bunch scallions, sliced
3 plum tomatoes, diced
1 chipotle chile in adobo sauce, chopped, plus 1 tablespoon adobo sauce per recipe
1 teaspoon ground cumin
1 teaspoon salt
4 ounces fat-free cream cheese, softened
1/3 cup fresh cilantro, chopped, plus 2 tablespoons per recipe
1/4 cup fat-free sour cream
2 cans (10 ounces) mild enchilada sauce
1 package (8 ounces) 6-inch white-corn tortillas
3/4 cup reduced-fat Monterey Jack cheese, shredded
1 1/2 tablespoons dry Jack cheese, grated
Heat oven to 375 degrees F. Coat a nonstick skillet with olive oil cooking spray; place skillet over medium-high heat. Add mushrooms, bell pepper, and scallions; cook 5 minutes, stirring, until just tender.
Add plum tomatoes, chile, adobo sauce, cumin, and salt. Reduce heat to medium; cook 5 minutes longer, stirring. Remove from heat; stir in cream cheese, 1/3 cup cilantro, and sour cream.
Coat bottom of a shallow baking dish with a thin layer of enchilada sauce. Soften tortillas in microwave as directed on package. Dip tortillas, one at a time, into enchilada sauce to lightly coat. Spoon 1/3 cup mushroom mixture across center; roll up. Place seam side down in baking dish. Repeat with remaining tortillas and filling. Top with remaining enchilada sauce. Sprinkle with cheeses.
Bake uncovered, 15 minutes; let stand 5 minutes. Top with cilantro.
Reprinted with permission: Originally reprinted in Light & Delish with permission from Redbook
Disclosure: I received a complimentary copy of Light & Delish