Распечатать
E-mail
Add a photoПорций: 8
Ингредиенты
- 2 cloves of garlic, chopped
- 1 med. sized onion, minced
- 8 med. sized mushrooms, minced
- 4 tbsp. lite butter
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon oregano
- Dash of chili pwdr
- 2 1/2 c. shredded Mozzarella cheese
- 1/3 c. of white wine
- 6 ounce. fresh spinach
- 1/2 c. of minced walnuts
- 4 ounce. minced imitation crab (optional)
- 8 flour tortillas
- 3/4 c. of lite lowfat sour cream
- 3/4 c. of plain yogurt
- 1 tbsp. of lemon juice
Инструкции
- Saute/fry' 1 clove of chopped garlic, minced onion and spices in 2 Tbsp. of lite butter for 2 to 3 min in a medium sized pot over medium heat. Add in white wine and mushrooms. Saute/fry' for another 5 to 7 min. Adjust seasoning depending on your taste. Add in salt if you like.
- Meanwhile, de-stem 6 ounces of fresh spinach. Chop it up, if desired. Add in walnuts to pot along with spinach. Saute/fry' spinach along with previous ingredients till it is wilted. You may need to add in a little more wine or possibly water if it is too dry of a mix. When wilted, take away from heat and add in lemon to spinach mix.
- Begin sauce by sauteing 2 Tbsp. lite butter, rest of chopped garlic and crab for 2 min in a medium sized sauce pan. Mix lowfat sour cream and yogurt together in a c.. Reduce heat and gradually stir in the lowfat sour cream yogurt mix to sauce pan. Heat thoroughly but don't boil stirring often. Take away from heat.
- Dip both sides of tortilla in lowfat sour cream yogurt sauce. Place approximately 3 Tbsp. of spinach mix in center of tortilla along with 1 Tbsp. of Mozzarella cheese. Roll up and place seam side down in greased lasagna style pan. Continue making enchiladas till spinach mix is gone. Pour remaining lowfat sour cream yogurt sauce over enchiladas. Top with remaining cheese and bake in a 350 degree oven for approximately 20 min or possibly till cheese is melted and sauce is bubbling.
- Makes approximately 4 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 8 servings | |
| Calories 270 | |
| Calories from Fat 179 | 66% |
| Total Fat 20.25g | 25% |
| Saturated Fat 10.7g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 389mg | 16% |
| Potassium 325mg | 9% |
| Total Carbs 6.66g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.15g | 2% |
| Protein 14.79g | 24% |
