Fat Free Olive Oil Cooking Spray
12 Oz Portobella Mushroom Caps, cut into 1/2 inch slices
1 large red bell pepper, halved, seeded, cut into thin strips
1 bunch sliced scallions
3 plum tomatoes diced
1 chitpole chile in adobo sauce, chopped plus 1 TBSP adobo sauce for recipe
1 TSP Ground Cumin
1/4 TSP Sea Salt
4 OZ Weight Watchers Whipped Cream Cheese
1/4 Cup Fresh Cilantro Chopped, plus 2 extra for recipe
1/4 Cup Smart Balance Omega 3 Sour Cream
10 Oz Enchilada Sauce
8 Oz Small Corn or Low Carb Whole Wheat Tortillas
1/4 Cup Low Fat Monteray Jack Cheese
1.5 TBSP Grated Jack Cheddar Cheese
- Heat oven to 375 degrees F. Coat a nonstick skillet with olive oil cooking spray; place skillet over medium-high heat. Add mushrooms, bell pepper, and scallions; cook 5 minutes, stirring, until just tender.
- Add plum tomatoes, chile, adobo sauce, cumin, and salt. Reduce heat to medium; cook 5 minutes longer, stirring. Remove from heat; stir in cream cheese, 1/3 cup cilantro, and sour cream.
- Coat bottom of a shallow baking dish with a thin layer of enchilada sauce. Soften tortillas in microwave as directed on package. Dip tortillas, one at a time, into enchilada sauce to lightly coat. Spoon 1/3 cup mushroom mixture across center; roll up. Place seam side down in baking dish. Repeat with remaining tortillas and filling. Top with remaining enchilada sauce. Sprinkle with cheeses.
- Bake uncovered, 15 minutes; let stand 5 minutes. Top with cilantro.