From: Cooking Light, November 2000
Makes: 3 servings (serving size: 2 enchiladas)

Ingredients
2 tablespoons fat-free sour cream
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup (2 ounces) preshredded reduced-fat Mexican blend or cheddar cheese, divided
2 tablespoons canned chopped green chiles
1 tablespoon sliced green onions
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 (10-ounce) can [...]

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Ingredients:
2 tsp olive oil
1 large onion, sliced
1 can (16 oz) whole tomatoes, drained (reserve juice) and coarsely chopped
1 bay leaf
1 clove garlic, minced
1 C dry white wine
1/2 C reserved tomato juice, from canned tomatoes
1/4 C lemon juice
1/4 C orange juice
1 Tbsp fresh grated orange peel
1 tsp fennel seeds, crushed
1/2 tsp dried oregano, crushed
1/2 tsp [...]

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Ingredients:
4 salmon fillets (4 oz. each)
2 cups chopped fresh spinach
1 cup sliced mushrooms
1 medium tomato, chopped
1/3 cup KRAFT Sun-Dried Tomato Dressing
Directions:
PLACE salmon fillets, skin sides down, in 13×9-inch baking dish sprayed with cooking spray.
MIX remaining ingredients until well blended; spoon over salmon.
BAKE at 375°F for 20 to 25 minutes or until salmon flakes [...]

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