Veggie Enchiladas with Spicy Sauce
An easy, low calorie alternative to traditional enchiladas that incorporates seasonal vegetables and is finished with a homemade sauce.
- 2 Tablespoons olive oil
- 1 medium-large zucchini, sliced
- 1 – 8 ounce package fresh baby bella mushrooms, washed and sliced
- 1 onion, sliced
- 2 large tomatoes, chopped
- 1 teaspoon ground black pepper
- 8 medium whole grain tortillas (choose gluten free for GF version)
- 4 ounces (1 cup) part-skim mozzarella cheese, shredded
- Cooking spray
- 2 Tablespoons corn starch
- 2 Tablespoons water
- 1 Tablespoon olive oil
- 1 – 8 ounce can no salt added tomato sauce
- 1 Tablespoon garlic powder
- 2 Tablespoons chili powder
- 2 Tablespoons ground cumin
- 1 Tablespoon paprika
- 2 teaspoons dried oregano
- 1 ½ cups no salt added chicken stock (choose gluten free for GF version)
- Preheat oven to 350 degrees Fahrenheit.
- Heat olive oil in a large skillet on medium-high heat. Add zucchini and sauté for one minute. Add remaining vegetables and pepper and sauté until vegetables soften.
- Use a slotted spoon to scoop vegetables into tortillas. Add 2 Tablespoons of cheese and roll.
- Once all of the enchiladas are placed in the pan, spread remaining vegetable mixture and cheese on top.
- Place into sprayed 9x13” baking pan and bake for 12-15 minutes, or until cheese is bubbly.
- Whisk corn starch into water in a small bowl until dissolved.
- In a medium saucepan on medium heat, add olive oil. Slowly whisk in corn starch mixture, stirring vigorously.
- Slowly add tomato sauce, and spices, stirring continuously until heated through.
- Add chicken stock and reduce heat, simmering uncovered for 6-8 minutes or until slightly thickened.
- Pour over enchiladas immediately before serving.
Per 1 enchilada
Total Fat: 17 g
Saturated Fat: 4 g
Sodium: 463 mg
Total Carbohydrate: 37 g
Dietary Fiber: 8 g
Protein: 16 g