Mushroom Enchiladas

Servings: 8
Printable version

Ingredients:

• 16 oz. fresh mushrooms, chopped
• 1 medium onion, chopped
• 1¼ cups low fat sour cream
• ½ tsp. garlic powder
• 3 oz. Shredded Monterey jack cheese
• 3 green onions, chopped
• 16 Corn tortillas (about 6-inches and 90-calories each)

Directions:

1. Preheat oven to 375°.
2. Sauté the onion and mushrooms on medium heat until all moisture is evaporated (about 20 minutes).
3. Put tortillas in a covered baking dish (you may want to cover or wrap them in a damp paper towel so they don’t start to dry out). Once the oven is warm place them in the oven just long enough to warm up to they are easier to work with in “filling” step.
4. In a large mixing bowl, mix together: onion-mushroom mixture, sour cream and garlic powder.
5. Spoon about ¼ cup filling onto each tortilla and roll up. Place seem side down in a large casserole dish that has been sprayed with cooking spray. If you have filling left over spread it on the top, top with cheese, and cover dish with foil.
6. Bake at 375° for 25-minutes. Let sit for 10-minutes, and garnish with green onion before serving.

Optional add-ons: (not included in Nutrition data)

• Fresh Salsa
• Guacamole
• Side of black or pinto beans
• Side of rice 

Nutrition: (Serving size: Two enchiladas)

calories: 286      protein: 16.5g      total carbohydrate: 36g      total fat: 8g

sugars: 4.7g      sodium: 526mg      dietary fiber: 2.9g      saturated fat: 3.8g