Enchiladas Florentine
You can never have too many Mexican recipes, so give Enchiladas Florentine a try. This recipe covers 21% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 15g of protein, 13g of fat, and a total of 336 calories. This recipe serves 10. A mixture of lime juice, cornstarch, egg whites, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 1 hour.
Instructions
In a large bowl, combine the ricotta, spinach, 1 cup cheese and egg whites. Spoon down the center of each tortilla.
Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray.
In a small saucepan, combine the cornstarch and broth until smooth. Stir in taco sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cilantro and lime juice.
Pour over enchiladas. In a nonstick skillet, saute mushrooms in oil until tender; arrange evenly over enchiladas.
Cover and bake at 350° for 30-35 minutes or until heated through. Uncover; sprinkle with remaining cheese.
Bake 5 minutes longer or until cheese is melted.