Enchiladas Florentine

Name: Enchiladas Florentine
Ingredients: 1 carton (15 ounces) reduced-fat ricotta cheese; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 1-1/2 cups shredded reduced-fat Mexican cheese blend, divided; 2 large egg whites, lightly beaten; 10 flour tortillas (8 inches); 1 tablespoon cornstarch; 1 cup vegetable broth; 1 bottle (7 ounces) mild green taco sauce; 1/4 cup minced fresh cilantro; 1 tablespoon lime juice; 1/2 pound sliced fresh mushrooms; 2 teaspoons canola oil

12 ingredients

3 steps

Ingredients

1 carton (15 ounces) reduced-fat ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups shredded reduced-fat Mexican cheese blend, divided
2 large egg whites, lightly beaten
10 flour tortillas (8 inches)
1 tablespoon cornstarch
1 cup vegetable broth
1 bottle (7 ounces) mild green taco sauce
1/4 cup minced fresh cilantro
1 tablespoon lime juice
1/2 pound sliced fresh mushrooms
2 teaspoons canola oil

Directions

1

In a large bowl, combine the ricotta, spinach, 1 cup cheese and egg whites. Spoon down the center of each tortilla. Roll up and place seam side down in a 13x9-in. baking dish coated with cooking spray.
2

In a small saucepan, combine the cornstarch and broth until smooth. Stir in taco sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cilantro and lime juice. Pour over enchiladas. In a nonstick skillet, saute mushrooms in oil until tender; arrange evenly over enchiladas.
3

Cover and bake at 350° for 30-35 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.