I really enjoy cooking at home and finding ways of reducing the calories in my favorite meals. I order spinach enchiladas (which are usually doused in a sour cream/cheese white sauce) almost every time I go to a Mexican restaurant. The spinach makes me feel like I'm being healthy but the sauce reminds me that I most certainly am not! This super easy homemade version tastes the same but cuts out all the unnecessary calories that restaurant meals like to tack on.
|A word about the photos for this recipe- this was the first time I attempted to photograph/blog about a recipe in the house I'm currently living in. It was night (since I was making dinner), but the lighting in my house is rather dark and mediocre in general. And my walls are yellow so that makes everything else photograph a bit yellow. To counteract this I grabbed my clamp-on work light which lights my light tent and tried to use it as a lighting source. It kind of worked... and kind of not.
|..and Exhibit B|
For one thing I had to keep moving it between different outlets as I moved from cutting board to stove and back. There was no good spot to clamp the light in either location so I had to hold it in my left hand while photographing with my right. It was pretty amusing, you should have seen it. A lot of the pictures still look like something with a very bright light being focused on it in an otherwise very dark room, but it was ok for a first attempt! I'm going to work on setting up a more consistent lighting arrangement for future posts.|
Note: The calorie counts in my recipes are deduced from the information on thecaloriecounter.com as well as certain brands of products (as products vary), which I will try to specify. Substitutions and variations may work but are not recommended for those watching their calories as they will alter the calorie total of the recipe.
Spinach and Mushroom Enchiladas
1 clove garlic
1/4 yellow onion
10 mushrooms (about 2/3 small box of mushrooms)
6 cups (1 large bag) spinach
1 tbsp butter, divided
1/2 tsp paprika
1/4 tsp cayenne (omit or reduce if you do not like spicy food)
1/2 tsp black pepper
1/2 tsp oregano
1/2-1 tsp salt (or to taste)
1 tbsp flour
2/3 cup vegetable broth (I use Safeway O organics brand)
1/2 cup 1% milk
1/2 cup nonfat plain Greek yogurt (I prefer Fage)
1 oz monterey jack cheese
1/2 roasted pasilla (poblano) pepper (instructions below)
6 white corn tortillas (Mission brand)
To roast a pepper:
Preheat oven to 450. Rinse pepper well and dry. Place on center rack (no need to use cookie sheet, right on the rack is fine) and bake for about 5 minutes. Check for charring and blistering on the skin of the pepper and rotate to ensure even cooking. Cook for a few more minutes. When pepper is about 70% charred/blistered, remove from oven and place in a plastic bag. This will kind of steam the pepper as it cools and make it easier to remove the skin. When cool enough to handle, slice open pepper, remove seeds, and peel off outer skin, rinsing if necessary. Tada, roasted poblano pepper!
You can combine the veg broth and milk before adding to the roux or do the veg broth first. At first just drizzle in a tbsp or so at a time, whisking to combine, and then add larger portions (like 1/4 cup). Once all liquid has been added, let cook a couple minutes to thicken up slightly. It will still be pretty thin.
|not the best angle for my hand|
I imagine you could freeze this after you put it all together and pull it out for an easy weeknight dinner down the road as well :)
serving (half recipe/3 enchiladas): 382
per enchilada: 127