235
calories per serving
Active
time 30 minutes
Total
time 45 minutes
plus standing
Makes 6 Main-Dish Servings
Nonstick
olive oil cooking spray
12 oz.
Portobello mushroom caps, cut into ½-inch slices
1 large red
bell pepper, halved, seeded, and cut into thin strips
1 bunch
green onions, sliced
3 plum
tomatoes, diced
1 chipotle
chile in adobo sauce, chopped, plus 1 Tbsp. adobo sauce
1 tsp.
ground cumin
4 oz.
fat-free cream cheese, softened
1/3 cup plus 2 Tbsp.
chopped cilantro
¼ cup
fat-free sour cream
2 cans (10
oz. each) mild enchilada sauce
1 package
(8 oz.) white-corn tortillas (6 inch)
¾ cup
shredded reduced-fat Monterey Jack cheese
1 ½ Tbsp.
grated dry Jack cheese
1.
Preheat oven to 375°F.
Coat nonstick skillet with cooking spray; place skillet on medium-high. Add
mushrooms, bell pepper, and green onions; cook 5 minutes, or until just tender,
stirring.
2.
Add plum tomatoes,
chile, adobo sauce, cumin, and 1 teaspoon salt. Reduce heat to medium; cook 5
minutes longer, stirring. Remove from heat; stir in cream cheese, 1/3
cup cilantro, and sour cream.
3.
Coat bottom of shallow
baking dish with thin layer of enchilada sauce. Soften tortillas in microwave
according to package directions. 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.
4.
Bake, uncovered, 15
minutes; let stand 5 minutes. Top with remaining 2 tablespoons cilantro.
Each
serving without sides
about 13 g protein, 32 g carbohydrate, 8 g total fat (2 g saturated), 5 g
fiber, 14 mg cholesterol, 1116 mg sodium.