Some of the recipes I post will not be just core ingredients, I don't think anyone should feel as if points are evil. We have the points for a reason, and so... I post one of my favorite flex recipes. This is how the whole thing calculates (4pts), but it may even be less if you just count the points for the tortillas and enchilada sauce. Enjoy!
Ingredients:
2 tsp Canola Oil
2 (4oz) Portobello Mushrooms, coursely chopped
1 c. white mushrooms, coursely chopped
1 zucchini, diced
4 scallions, thinly sliced
2 garlic cloves, minced
1 tsp adobo seasoning
1 (19oz) can enchilada sauce
6 (8in) fat free flour tortillas
6 tbs fat-free sour cream
1/2 c. shredded reduced fat (or fat free for core) cheddar cheese
1/3 cup sliced ripe olives
Directions:
1. Preheat the oven to 375 F. Spray a 9x13in baking dish with nonstick spray.
2. heat the oil in a large nonstick skillet over medium-high heat. Add the portobello and white mushrooms, the zucchini, scallions, garlic, and seasoning. Cook, stirring occasionally, until any liquid had evaporated and the vegetables are tender, about 6 minutes. Stir in 1/4 cup of the enchilada sauce - heat through.
3. Meanwhile, wrap the tortillas in foil and place in the ocen to warm, about 10 minutes.
4. Top each tortillas with one sixth of the mushroom mixture, then with 1 tbs of the sour cream. Roll up and place, seam-side down, in the baking dish. Spook the remaining enchilada sauce over the top. Sprinkle with cheese and olives. Cover with foil and bake 15 minutes. Uncover an dbake until the edges of the enchiladas just begin to brown, and the cheese is melted, about 10 minutes longer. Let stand 5 minutes before serving.
Makes 6 servings - 4pts each
Per Serving (1 enchilada): 221 Cal, 7g Fat, 2g Sat Fat, 0g Trans Fat, 8mg Chol, 800mg Sod, 31g Carb, 4g Fib, 7g Prot, 111mg Calc
