Saturday, February 25, 2012

Lighter Spinach Enchiladas

There was a major Enchilada monkey on my back for several days. But what to do when you don't want to "UN" do all the good you did all week in the fell swoop of one decadent meal? Make your own, and trim them down. And so here we have Lighter Spinach Enchiladas with Spanish Brown Rice and Black Beans. A proper weekend night feast, but one without the guilt!

After thinking about the ingredients in the Spinach Enchiladas at some of my favorite Mexican Restaurants in the hood, I came up with a plan: Cut the cheese (shut up!!!) by using less and reduced fat, add in some flavor punches with poblano, garlic and cumin, and cut the calories even further by using Greek Yogurt to replace some of the cream cheese for the filling. I also found an artisan corn/whole wheat blend tortilla that had extra fiber, and was a bit lighter at 90 calories per tortilla vs. 110 for a normal corn tortilla. If you can find a low carb corn tortilla at your grocer, that would work well too. Whole Foods carries Hatch Enchilada Sauce, which we really like, and I used the Red Enchilada Sauce here, though would be nice with the Green as well.
For your filling, puree thawed frozen spinach in the food processor until smooth, and small dice your red onion and poblano, mince your garlic.
Saute onions, poblano and garlic in olive oil until soft and fragrant. Add in your cumin, and saute for a minute more. Add in spinach, season with salt and pepper, and cook until the liquid has mostly evaporated. Next, add in your corn and combine. Add in 2 ounces reduced fat cream cheese and incorporate. Remove from heat and add in 2 Tablespoons nonfat Greek Yogurt until incorporated. Now your mixture is ready for rolling!
Put about 1/2 can of your enchilada sauce in bottom of baking dish. Roll up your tortillas and place in dish. Pour remaining sauce over tortillas and sprinkle with one cup 2% Mexican Cheese blend.
Place dish in preheated 350 degree oven and bake about 20 minutes, until cheese is nicely melted and bubbly.
It's Friday night, so make yourself a Skinnygirl Margarita and enjoy while the enchiladas cool slightly.
Serve with Spanish Brown Rice and Black Beans. Muy delicioso!! And guilt free!
Lighter Spinach Enchiladas
serves 8 (2 enchiladas per serving, about 363 calories)

Ingredients
2 (10 oz) bags frozen spinach, thawed
1 1/2 cups frozen golden corn, thawed
1 large poblano pepper, small diced
1 medium red onion, small diced
2 cloves garlic, minced
1-2 teaspoons Olive Oil
3/4 Tablespoon Cumin (adjust to taste)
salt and pepper to taste
2 ounces reduced fat cream cheese (1/4 brick)
2 Tablespoons nonfat Greek style yogurt
16 Tortillas (I used Mission Artisan Style, Corn & Whole Wheat Blend)
1 1/2 cans Hatch Red Enchilada Sauce
1 cup 2% Mexican Blend Cheese

Preheat oven to 350 degrees. Puree thawed frozen spinach in the food processor until smooth. Small dice your red onion and poblano, and mince your garlic. Saute onions, poblano and garlic in olive oil on medium heat until soft and fragrant, about 5-6 minutes. Add in your cumin, and saute for a minute more. Add spinach, season with salt and pepper, and cook until the liquid has mostly evaporated. Next, add in your corn and combine. Add in 2 ounces reduced fat cream cheese and incorporate. Remove from heat and add in 2 Tablespoons nonfat Greek Yogurt until incorporated. Pour 1/2 can of Enchilada sauce in a large baking dish. Roll your tortillas with the spinach filling and place in dish. Pour remaining sauce over tortillas and sprinkle with one cup 2% Mexican Cheese blend. Bake for about 20 or so minutes, until cheese is nicely melted, enchiladas are heated through and bubbly.
¡Buen Apetito!


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