Saturday, February 19, 2011

HG Veg Enchiladas

So I found this recipe in one of Hungry Girl's newsletters and your guests will never guess what is inside these enchiladas!! These were quite spicy, but also quite tasty! The original recipe can be found here (I also doubled the original). I served this with black beans and HG Holy Moly Guacamole (with home made chips).

HG Surprise, It's Pumpkin! Enchiladas


* 8 small yellow corn tortialla
* 10 oz. can enchilada sauce
* 1 cup canned pure pumpkin
* 2/3 cup chopped onion
* 1/2 cup shredded fat-free cheddar cheese
* 2 slices 2% cheese, divided in fourths
* 3 Tbsp. taco sauce
* 2 tsp. dry taco seasoning mix
* Optional: salt, black pepper, fat-free sour cream, chopped scallions


1. Preheat oven to 400 degrees.

2. Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a medium bowl.

3. Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season to taste with salt and pepper. Set aside.

4. Spray a small baking dish with nonstick spray and set aside. Warm tortillas slightly in the microwave.

5. Lay tortillas flat on a clean, dry surface. Spread 1 Tbsp. enchilada sauce onto each one. Place a quarter-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.

6. Wrap tortillas up tightly and place them in the baking dish with the seam sides down. Cover with remaining enchilada sauce.

7. Bake in the oven for about 8 minutes, until enchiladas are hot. Carefully remove dish from the oven, and sprinkle enchiladas with shredded cheese.

8. Return to the oven and bake for another 5 minutes, or until the cheese has melted. Plate those babies and, if you like, top with sour cream and/or scallions.

9. Enjoy!

PER SERVING (2 enchiladas) 4WWPP:
188 calories, 2g fat, 948mg sodium, 31g carbs, 5g fiber, 8g sugars, 10.5g protein

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