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    You are in: Home / Mexican / Low Fat Veggie Enchiladas Recipe
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    Low Fat Veggie Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    45 mins

    15 mins

    teretorre's Note:

    I was looking for a low cal recipe to fit within my Weight Watchers point system, I invented this for 2 points per enchilada. Enjoy!

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    Serves: 4


    enchila ...

    Units: US | Metric


    1. 1
      For the Enchilada Sauce: Boil Ancho peppers, de-vein, de seed. Put "meat" of pepper in the blender with tomatos, garlic, cumin, cinnamon, clove, pepper, vinegar, teaspoon of salt and a little bit of the cooking liquid until it is a thin paste.
    2. 2
      Saute all the remaining veggies with a spray of Pam and some salt/pepper/1 T garlic. Add the spinach last.
    3. 3
      Warm tortillas on a griddle with a little bit of Spray Oil (i.e., Pam).
    4. 4
      Dip the tortilla in the Enchilada sauce, cover both sides, Fill with Veggies and 1 T of cheese. Roll, put in baking pan.
    5. 5
      When all are rolled, pour rest of sauce over the baking pan. Sprinkle with remaining cheese.
    6. 6
      Bake until heated through in a 350 degree oven.

    Ratings & Reviews:

    • on September 07, 2009


      This was fantastic! I used more cheese (what? i love cheese!) and it was amazing! i will DEFINITELY be making this again!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Low Fat Veggie Enchiladas

    Serving Size: 1 (548 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 880.8
    Calories from Fat 241
    Total Fat 26.8 g
    Saturated Fat 9.6 g
    Cholesterol 25.1 mg
    Sodium 2173.2 mg
    Total Carbohydrate 130.7 g
    Dietary Fiber 14.2 g
    Sugars 9.2 g
    Protein 32.4 g

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