Collard and Portobello Enchiladas: Weeknight Quick and Easy
Servings Prep Time
8enchiladas 15minutes
Cook Time
1hour
Servings Prep Time
8enchiladas 15minutes
Cook Time
1hour
Ingredients
Enchilada Sauce (makes approximately 4 cups)
Enchiladas
Instructions
Enchilada Sauce
  1. Spray large skillet with canola oil and sauté onion for 3-5 minutes.
  2. Add the rest of the enchilada sauce ingredients and cook gently on medium heat for 20-30 minutes, or longer if desired.
  3. Puree sauce in a food processor.
  4. Store extra sauce in freezer for future use.
Enchiladas
  1. Preheat oven to 375 degrees F.
  2. Spray a small skillet with canola oil and sauté mushroom strips for 5- 10 minutes until soft.
  3. Spread 2-4 Tbsp. enchilada sauce across a 9” x 9” glass or metal baking pan.
  4. Place one tortilla on a cutting board.
  5. Spread approximately 2 Tbsp. refried beans across the tortilla.
  6. Place 8-10 strips of collard greens and 2-3 pieces of Portobello mushroom on the beans.
  7. Roll up the tortilla with the vegetables inside.
  8. Repeat to make 8 enchiladas.
  9. Place rolled tortillas in the baking pan.
  10. Top each with a dollop of sauce.
  11. Top dish with the reduced fat cheese and bake for 15-20 minutes until the enchiladas are hot and the cheese has melted.
Recipe Notes

Nutrition information per enchilada:   170 calories;  4 grams fat;  1.5 grams saturated fat;  0 grams transfat;  5 mg cholesterol;  450 mg sodium;  25 grams carbohydrate;  5 grams dietary fiber; 8 grams protein (values are approximate).