Foodie Blogroll

Tuesday, January 29, 2013

Lean & Green Enchiladas

Lean & Green Enchiladas is a decadently delicious recipe inspired by For this dish, homemade tortillas are coated on both sides with a perfectly tangy salsa verde, prior to being stuffed with roasted squash, sauteed peppers, and cheese. Finally,The rolled tortillas are smothered in more salsa verde and baked until bubbling perfection. These may not be traditional enchiladas but they are certainly scrumptious!

Lean & Green Enchiladas
Gluten Free
Makes One Serving (Two Enchiladas)
Click Here for Printable Recipe

4 oz butternut squash, peeled and diced into small pieces
1/4 of a red bell pepper, finely diced
1/4 of a jalapeno, finely chopped
1 garlic clove, minced
1 wedge Laughing Cow Light Queso Fresco &  Chipotle Cheese Wedge
1 recipe Salsa Verde**
2 homemade corn tortillas*
Salt & Pepper
Optional-Fresh Parsley or Cilantro, and Green Onions for Garnish

Roasting the Squash--

1. Preheat oven to 400 degrees and spray a small baking sheet with nonstick spray.

2. Place squash on baking sheet and spritz with another layer of nonstick spray. Season with salt and pepper.

3. Place baking sheet in oven and roast squash 30-35 minutes or until lightly golden & tender. Stir halfway through cooking. Transfer to a small bowl. (Roasting the squash can be done ahead of time; store squash, covered,  in the refrigerator until ready to use).

Preparing the Cheese Filling--

1. Spray a small skillet with nonstick spray and bring to medium low heat.

2. Add in the bell pepper, and jalapeno. Saute until the peppers are tender, 4-5 minutes.

3. Add in the garlic and continue to saute 1 minute more, or until garlic is fragrant.

4. Add in cheese wedge and stir until vegetables are coated in cheese. Transfer pepper mixture to a small dish.

Assembling the Enchiladas--

1. Preheat oven to 400 degrees. Spray a small casserole dish with nonstick spray (use a oven safe dish that is large enough to hold 2 rolled up tortillas).

2. Wrap tortillas in damp paper towels and microwave 30 seconds.

3. Place salsa verde in a shallow bowl large enough to fit a tortilla and set beside cutting board along with the bowl of squash and  bowl of pepper filling.

4. Scoop a small amount of salsa verde onto the bottom of casserole dish and spread out in an even layer.

5. Dip one tortilla in salsa verde, coating evenly on both sides with sauce before laying it flat on cutting board. Place about 2 tablespoons of the roasted squash in a narrow line down the center of the tortilla.

6. Top squash with a heaping tablespoonful of pepper filling . (You may end up with extra squash or peppers but don't overfill the tortilla or they will break).

7. Roll up tortilla tightly and place seam side down in prepared baking dish.

8. Repeat with second tortilla, and nestle beside first enchilada in baking dish. Spoon any additional salsa verde on top of enchiladas.

9. Bake enchiladas 18-20 minutes, or until sauce starts to bubble and tortillas are beginning to crisp on the edges. Let cool for 3-5 minutes prior to serving.

10. Garnish with additional herbs, if desired and enjoy!

Nutrition Information--approximately 280 calories per recipe

*Corn Tortillas--

**Salsa Verde--

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