Garden Enchiladas

  • Yield: 10 to 12 servings


1cup chopped onion
1cup peeled shredded carrots
2cups sliced fresh mushrooms
1-- (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1-- (10-ounce) can diced tomatoes and green chilies
3cups cooked brown rice
2tablespoons chili powder
1/2teaspoon ground cumin
2-- (14-ounce) cans enchilada sauce
20 to 24-- flour tortillas
1/2cup shredded reduced-fat Cheddar cheese
1/2cup shredded reduced-fat Monterey Jack cheese


  1. Preheat oven to 350F.
  2. In a large skillet coated with nonstick cooking spray, saute onion, carrots and mushrooms over medium heat until tender, about 5 minutes.  Stir in spinach and tomatoes and chilies, cooking 5 minutes.  Stir in rice, chili powder and cumin.  Remove from heat.
  3. In a small skillet, pour in 1 can of enchilada sauce over medium heat a little at a time and heat briefly.  Dip tortillas in heated sauce to soften, dipping only one side of the tortilla; lay on a plate, dry side up.  Fill each tortilla with filling after it is dipped.  Roll up, sauce side down, and lay in a large pan coated with nonstick cooking spray.  Repeat until all enchiladas are filled.  Pour remaining can of enchilada sauce over stuffed enchiladas and sprinkle with both cheeses.  Cover with foil and bake 30 minutes.

Nutritional Info *per serving

  • Calories 415
  • Fat 5.8g
  • Saturated Fat 1.7g
  • Cholesterol 3mg
  • Sodium 1641mg