Recipe - Enchiladas With Salsa Mexicana

2 cup Salsa; such as Salsa
Mexicana, see recipe
Vegetable oil coohing spray
1 Red bell pepper; seeded and
thinly cut or sliced up
One half cup Thinly cut or sliced up onion
2 cup Sliced mushrooms
1 small Allpurpose potato OR
3/4cup cut potatoes; 1/2"
pieces
2 Garlic cloves; minced
2 cup Packed fresh spinach leaves;
washed thoroughly and spun
dry
2 tablespoon Chopped cilantro; PLUS
6 Sprigs fresh cilantro; for
garnish
One fourth teaspoon Red pepper flakes; crushed
One half cup Crumbled feta cheese; (2oz)
6 6 in corn tortillas; fresh
8 cup Finely shredded romaine
lettuce

1. Preheat oven to 350F. Prepare Salsa Mexicana (see recipe) or use a
prepared salsa.

2. Lightly spray a 1 2in. nonstick skillet with vegetable oil cooking
spray. Add bell pepper and onion, and cook over medium heat, stirring until
softened, about 5 minutes. Add mushrooms, potatoes, garlic and One fourth cup
water and cook, stirring occasionally, until all vegetables are softened,
about 10 minutes. Remove the skillet from the heat and stir in spinach,
cilantro and red pepper flakes until spinach is wilted. Add feta and stir
to blend.

3. Lightly spray an 8in. square baking pan with vegetable oil. Warm each
tortilla in a dry skillet over medium heat, about 1 minute per side. Place
1/3 cup of vegetable mixture in the lower part of each tortilla and roll
up. Carefully place enchiladas seam side down in the baking pan, brush
lightly with some of the liquid from the salsa, cover with foil and bake
for 20 minutes.

4. To serve, divide lettuce among 6 plates. Place enchiladas on top of the
lettuce. Top with salsa and garnish with cilantro sprigs.

Nutritional information (with salsa): 175 cals, 17% cff. (4 g fat)

SPA FOOD, by Lori Longbotham and Diane Quagliani, Jan/Feb 1998 AMERICAN
HEALTH, Readers' Digest Publication, see also www.americanhealth.com

Notes: A nicely spiced entree, these light enchiladas are filled with
veggies instead of the typical beef, pork or chicken. A bit of feta cheese
is in the wrap for tangy flavor and creaminess.

from Kitpath with a little help from mcbuster 2.0d

Recipe by: Rancho La Puerta, Baja California, Mexico

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 05,
1998