1 medium onion, chopped
3/4 cup each: diced zucchini, yellow squash and tomatoes
1/2 cup corn
1 (4-oz.) can Diced Green Chiles
1 (2.25-oz.) can sliced ripe olives, drained
2 tsp.  Mexican Seasoning
2 (14-oz.) cans  Red or Green Enchilada Sauce
1 (14.6-oz.) package  Corn Tortillas
1 (8-oz.) bag shredded reduced-fat Mexican blend cheese, divided
Light sour cream, sliced green onions, chopped fresh cilantro (optional)

Spray a large nonstick skillet liberally with nonstick cooking spray and place over medium heat. Add onion; cook, stirring frequently, for 10 minutes. Stir in zucchini, squash, tomatoes, corn, chiles, olives and seasoning; cook for 5 minutes more.

Preheat oven to 375°F and cover the bottom of a 13-by-9-inch baking dish with enchilada sauce. Place tortillas on a plate and cover with a damp paper towel. Microwave on HIGH for 1 minute to soften. Dip each tortilla in enchilada sauce and spoon about 1/3 cup vegetables and 1 tbsp. cheese inside of each. Roll up and place seam side down in baking dish. Tent loosely with foil and bake for 30 minutes. Remove foil and sprinkle with remaining cheese; bake for 10 minutes more.

Serve with sour cream, green onions and cilantro.

Nutrition Per Serving: (based on 1 enchilada): 240 calories, 11 g protein, 12 g total fat (5 g sat., 0 g trans), 27 g carbohydrate, 3 g fiber, 2 g sugar, 30 mg cholesterol, 400 mg sodium, 5 points

Tags: Betty Lynch

This entry was posted on Tuesday, April 15th, 2008 at 11:25 pm and is filed under Diabetic Recipes, Healthy Recipes, Lacto-Ovo Vegetarian, My Country Kitchen, Recipes, Tex-Mex Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.