Roasted Vegetable Enchiladas

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These are delicious! I've been on an enchilada kick lately, and decided to try the roasted vegetable enchiladas although initially put off by the absence of meat. It turned out that I totally didn't miss the meat, thanks to the zesty tomato-based sauce, plentiful cheese, and yummy veggies including corn, spinach, mushrooms, and eggplant. The corn tortillas in this dish are on the softer side, and it turns out to be more like an enchilada casserole, which I don't mind because it's easier to eat with just one utensil. ;) Also, these enchiladas are low fat -- only 3 grams per serving and only 150 calories per serving too. Since I eat both enchiladas at once and a serving is 1 enchilada, that's 300 calories -- still a low-cal meal if you ask me!

Submitted on 12/ 6/2007 by clearbright

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Reviews (2)

Good, and low-cal

byRoxyGirl, December 11, 2007

These taste really good and don't have nearly as many calories as some of the other enchiladas in the frozen section. They go well with a side of the Spanish rice and refried beans.

Good lunch

byPandorra, February 16, 2008

I take these to work to make for lunch. They make a great easy lunch with a salad.
There is only a small amount of cheese on top (that can be scraped off) for anyone that is lactose tolerant or watching cholesterol.

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