Chorizo and veggie enchiladas
5
Points®
Total time: 3 hr 10 min • Prep: 2 hr 35 min • Cook: 32 min • Serves: 12 • Difficulty: Easy
This typical heavy Mexican casserole gets healthy with tons of veggies and a reduced-fat cheese and sour cream topping.
Ingredients
Olive oil cooking spray
4 spray(s)
Onion
2 medium, chopped
Red bell pepper
1 large, chopped
Poblano chile
1 medium, chopped
Cremini mushrooms
12 oz, chopped
Kosher salt
1 tsp(s)
Chicken chorizo
12 oz
Fresh lime juice
1 tbsp(s)
Garlic
1 clove(s), large, minced
Ground cumin
½ tsp(s)
Ground oregano
½ tsp(s)
Fat free salsa
2½ cup(s)
Corn tortilla
12 medium
Shredded reduced-fat Mexican-style cheese
1½ cup(s), reduced-fat Mexican-style cheese
Reduced-fat sour cream
6 tbsp(s)
Uncooked scallions
¼ cup(s), chopped
Cilantro
2 tbsp(s), chopped
Instructions
1
Preheat oven to 350°F. Coat a large (9 X 13-inch) casserole dish with cooking spray.
2
Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add onions, both peppers, mushrooms and salt; cook, stirring frequently, until vegetables are softened, about 10 minutes. Stir in chorizo, lime juice, garlic, cumin and oregano; cook 2 minutes to heat through.
3
Spread 1 c salsa on bottom of prepared pan; spoon half of veggie-chorizo filling over salsa. Top with an over-lapping layer of 6 tortillas; spoon remaining veggie-chorizo filling over top. Top with another layer of 6 tortillas; spread remaining 1 ½ c salsa over top; sprinkle with cheese. Cover and bake, until heated through and cheese is melted, 15-20 minutes. Let cool slightly before slicing into 12 pieces. Serve topped with sour cream, scallions and cilantro (and optional hot sauce and lime wedges).
4
Serving size: 1 slice
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