Use this recipe as an authentic Mexican substitute for your lunch and dinner. This easy-to-make meal is packed with protein, nutrient-packed vegetables, and healthy fats. These overstuffed enchiladas will make you feel like you had a cheat meal without having one.
Recipe for 1
Ingredients:
2 Small Corn Tortillas
½ Cup Fat Free Kraft Cheddar Cheese
2 Cups Baby Leaf Spinach
1 Cup Washed n Sliced Mushrooms
2 TBS Lite Cream Cheese
½ Cup Old El Paso Verde Enchilada Sauce
2-3 TBS of Old El Paso Taco Seasoning
½ Package of Lite Extra Firm Tofu Chopped
6 pieces of Jalapenos chopped
½ cup chopped white onion
Canola Oil Cooking Spray
Fat-Free Sour Cream
Chi’s Chi’s Medium Salsa
Salt and Pepper to Taste
First, prepare the stuffing. Take a large skillet coated with canola oil cooking spray and combine mushrooms, onion, and tofu. Sautee on medium heat. When tofu starts to lightly brown, add spinach. When spinach starts to wilt, add the taco seasoning. If mixture is becoming dry, add more cooking spray and or a few tablespoons of water. Turn the heat off, but still leave the skillet on the stove. Add the cream cheese and jalapenos. Adjust taco seasoning to taste. Once cream cheese has melted set skillet aside.
Take each corn tortilla and place between two paper towel sheets. Microwave for 10 seconds each. Add skillet mixture to each tortilla, making sure it overflows! Roll into an enchilada and add ¼ cup cheese on top of each enchilada. Next add the enchilada sauce on top. Microwave for an additional 30 seconds. Use sour cream/salsa as a condiment and salt/pepper to taste.
Under 600 Calories, 50 g of protein
