Name: Enchiladas with Salsa Mexicana
Ingredients: 2 c Salsa; such as Salsa Mexicana, see recipe; Vegetable oil coohing spray; 1 Red bell pepper; seeded and thinly sliced; 1/2 c Thinly sliced onion; 2 c Sliced mushrooms; 1 sm All-purpose potato OR 3/4-cup cut potatoes; 1/2" pieces; 2 Garlic cloves; minced; 2 c Packed fresh spinach leaves; washed thoroughly and spun dry; 2 tb Chopped cilantro; PLUS; 6 Sprigs fresh cilantro; for garnish; 1/4 ts Red pepper flakes; crushed; 1/2 c Crumbled feta cheese; (2-oz); 6 6 in corn tortillas; fresh; 8 c Finely shredded romaine lettuce

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Vegetarian	1new, Lowfat, Spa, Sandwich, Vegetarian	6	Servings

INGREDIENTS

2	c	Salsa; such as Salsa Mexicana, see recipe
		Vegetable oil coohing spray
1		Red bell pepper; seeded and thinly sliced
1/2	c	Thinly sliced onion
2	c	Sliced mushrooms
1	sm	All-purpose potato OR 3/4-cup cut potatoes; 1/2" pieces
2		Garlic cloves; minced
2	c	Packed fresh spinach leaves; washed thoroughly and spun dry
2	tb	Chopped cilantro; PLUS
6		Sprigs fresh cilantro; for garnish
1/4	ts	Red pepper flakes; crushed
1/2	c	Crumbled feta cheese; (2-oz)
6		6 in corn tortillas; fresh
8	c	Finely shredded romaine lettuce

INSTRUCTIONS

1. Preheat oven to 350F. Prepare Salsa Mexicana (see recipe) or use a
prepared salsa.
2. Lightly spray a 1 2-in. nonstick skillet with vegetable oil cooking
spray. Add bell pepper and onion, and cook over medium heat, stirring until
softened, about 5 minutes. Add mushrooms, potatoes, garlic and 1/4 cup
water and cook, stirring occasionally, until all vegetables are softened,
about 10 minutes. Remove the skillet from the heat and stir in spinach,
cilantro and red pepper flakes until spinach is wilted. Add feta and stir
to blend.
3. Lightly spray an 8-in. square baking pan with vegetable oil. Warm each
tortilla in a dry skillet over medium heat, about 1 minute per side. Place
1/3 cup of vegetable mixture in the lower part of each tortilla and roll
up. Carefully place enchiladas seam side down in the baking pan, brush
lightly with some of the liquid from the salsa, cover with foil and bake
for 20 minutes.
4. To serve, divide lettuce among 6 plates. Place enchiladas on top of the
lettuce. Top with salsa and garnish with cilantro sprigs.
Nutritional information (with salsa): 175 cals, 17% cff. (4 g fat)
SPA FOOD, by Lori Longbotham and Diane Quagliani, Jan/Feb 1998 AMERICAN
HEALTH, Readers' Digest Publication, see also www.americanhealth.com
Notes: A nicely spiced entree, these light enchiladas are filled with
veggies instead of the typical beef, pork or chicken. A bit of feta cheese
is in the wrap for tangy flavor and creaminess.
>from Kitpath with a little help from mcbuster 2.0d
Recipe by: Rancho La Puerta, Baja California, Mexico
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 05,
1998

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