Sharon Spallino's Recipes

Sharon Spallino’s Recipes

These are the first of several from Sharon.

Veggie Enchiladas

Sauce/Filling
1 ½ cup chopped onion
3 cloves garlic
1 T. olive oil
Sauté above ingredients, then add 2 cans tomato sauce
1 jalapeno pepper
broccoli
corn
olives
black beans
mushrooms
Mix together, then put into whole wheat tortillas. Squish tortillas together in 9x 13 pan. Cover with enchilada sauce. Sprinkle with cheese. Cover and bake at 375˚ for 15-20 minutes.

Enchilada Sauce:
¼ cup chopped onion
1 tsp. chili powder
½ tsp. ground cumin
8 oz. can tomato sauce

Healthy Chicken Enchiladas

½ cup chopped onions
2 cloves minced garlic
1 ½ c. canned Italian tomatoes (reserve liquid)
½ c. sliced mushrooms
1 tsp. jalapeno
1/8 tsp. pepper
8 oz. chicken breasts (cooked and cut up or shredded)
4 whole wheat tortillas
4 oz. cheddar cheese
½ c. plain low-fat yogurt

In skillet, over medium heat, add onions and garlic. Stir constantly for 1 min.
Add tomatoes, mushrooms, peppers, and spices. Stir occasionally. Cook 5-8 minutes.
Add chicken.
Preheat oven to 375˚
Roll cheese and ½ chicken mixture in tortillas. Set seam-side down in 8x8 pan.. Pour remaining sauce over enchiladas and top with cheese.
Bake 15-20 minutes. Top with olives and yogurt.