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Microwaveable Vegetable Cheese Enchiladas

This healthy recipe comes from NDSU Extension Service.

Ingredients

• 1/2 c. carrots, chopped

• 1/2 c. chopped onion

• 1 c. mushrooms, drained and diced

• 1 Tbsp. butter

• 1 (1.62 oz.) pkg. enchilada sauce mix

• 1 (18 oz.) can tomato sauce

• 1 1/2 c. water

• 8 corn tortillas

• 8 oz. Monterey Jack cheese, sliced

• 1/4 c. Parmesan cheese, shredded

• 4 oz. cheddar cheese, shredded

Directions

Place vegetables and butter in a glass casserole. Microwave on high 2-3 minutes, stirring every minute; set aside. Combine enchilada mix, tomato sauce and water in 1 1/2 qt. glass bowl. Microwave on high 3-4 minutes until boiling.

Spoon half of the sauce into a 2 qt. dish, dip tortillas in sauce. Place one slice of Monterey Jack cheese (about 1 oz.) and 2 Tbsp. vegetables on each tortilla. Sprinkle with Parmesan cheese and microwave on high for 8-10, turning every 2 minutes. Sprinkle shredded cheddar cheese on top and let melt.

Makes 8 servings.

Per Serving: about 289 calories, 16 grams (g) of fat, 23 g carbohydrate, and 4 g of fat. Using lower-fat cheese, each serving contains 240 calories, 10 g of fat, 23 g of carbohydrate, and 4 g of fiber.

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