vegetable cooking spray
1/2 cup onions, thinly sliced
2 cups mushrooms, sliced
1 small potato, cut into 1/2-inch pieces
1 clove garlic, minced
1/4 cup water
2 cups fresh spinach leaves, washed and dried
1/4 teaspoon hot red pepper flakes
1/2 cup feta cheese, crumbled
6 corn tortillas
8 cups Romaine lettuce, finely shredded
1. Preheat oven to 375 degrees.
2. Lightly spray 10-inch nonstick skillet with cooking spray. Add pepper and onion and cook until softened.
3. Add mushrooms, potato, garlic, and 1/4 cup water and cook until softened.
4.Remove from heat and stir in spinach and pepper flakes until spinach is wilted.
5.Warm tortillas in skillet, about a minute on each side.
6.Place 1/3 cup vegetable mixture in tortilla and roll up.
Lightly spray square baking pan and place tortillas seam side down. Brush lightly with a little liquid from salsa. Cover with foil and bake for 20 minutes.
7.Divide lettuce among 6 plates and place enchiladas on top. Top with salsa.
makes 6 servings
160 calories per serving