Vegetarian Enchiladas

Ingredients

6 Thin Corn Tortillas  (Calories = 240)            
2 Portobello Mushroom Caps  ( Calories = 60)
4 Cups Fresh Spinach  (Calories = 25)
1 1/2 Cup White Wine  (Calories = 133)
1 Can of Fat Free Evaporated Milk  (Calories = 300)
1 Ounce Goat Cheese (Feta Cheese can be Substituted)  (Calories = 76)
3 Cloves of Garlic  (Calories = 12)
Fresh Ground Salt and Pepper

Heat oven to 400 degrees.
In a large sauce pan over Med / High heat, combine mushrooms, wine, and garlic.
Stir in evaporated milk.  Let simmer for 8 min until the sauce has cooked down and the mushrooms are tender.  Stir in the spinach a little at a time. (Note: the spinach will cook down)

Lightly spray the bottom and sides of a glass pan with non-stick spray.
Lay the tortillas down one at a time and add the mushroom mixture to the tortillas.
Add some goat cheese crumbles (this is a strong cheese, you will need less than you think)
Roll the tortilla up into a roll and place the stuffed tortilla into the pan seem side down.
Repeat the process for all the tortillas.
Once all the tortillas are in the pan, pour the leftover sauce over the tortillas.
Smear the sauce so that it has coated all parts of the tortillas.
Place in the oven for 15-20 min or until sauce is bubbling.



Calories per enchilada = 141

*ENJOY*