Enchiladas With: Salsa Mexicana

Recipe Ingredients

2 cups	474ml	Salsa - such as
		Salsa Mexicana - see recipe
		Vegetable oil cooking spray
1		Red bell pepper - seeded
		And thinly sliced
1/2 cup	31g / 1.1oz	Thinly sliced onion
2 cups	474ml	Sliced mushrooms
1 cup	237ml	All-purpose potato (small)
		OR 3/4-cup cut potatoes - 1/2" pieces
2		Garlic cloves - minced
2 cups	80g / 2.8oz	Packed fresh spinach leaves - washed thoroughly
		And spun dry
2 tablespoons	30ml	Chopped cilantro - plus
6 sections		Fresh cilantro - for garnish
1/4 teaspoon	1.3ml	Red pepper flakes - crushed
1/2 cup	73g / 2.6oz	Crumbled feta cheese - (2-oz)
6		Corn tortillas - fresh, 6 in. Dia.
8 cups	1896ml	Finely shredded romaine lettuce

Recipe Instructions

1. Preheat oven to 350F. Prepare Salsa Mexicana (see recipe) or use a prepared salsa.

2. Lightly spray a 1 2-in. nonstick skillet with vegetable oil cooking spray. Add bell pepper and onion, and cook over medium heat, stirring until softened, about 5 minutes. Add mushrooms, potatoes, garlic and 1/4 cup water and cook, stirring occasionally, until all vegetables are softened, about 10 minutes. Remove the skillet from the heat and stir in spinach, cilantro and red pepper flakes until spinach is wilted. Add feta and stir to blend.

3. Lightly spray an 8-in. square baking pan with vegetable oil. Warm each tortilla in a dry skillet over medium heat, about 1 minute per side. Place 1/3 cup of vegetable mixture in the lower part of each tortilla and roll up. Carefully place enchiladas seam side down in the baking pan, brush lightly with some of the liquid from the salsa, cover with foil and bake for 20 minutes.

4. To serve, divide lettuce among 6 plates. Place enchiladas on top of the lettuce. Top with salsa and garnish with cilantro sprigs.

Source:
"SPA FOOD" by Lori Longbotham and Diane Quagliani, Jan/Feb 1998 AMERICAN HEALTH, Readers' Digest Publication, see also http://www.americanhealth.com

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