Santa Fe Enchiladas

235 calories per serving

Active time 30 minutes

Total time 45 minutes plus standing

Makes 6 Main-Dish Servings

Nonstick olive oil cooking spray

12 oz. Portobello mushroom caps, cut into ½-inch slices

1 large red bell pepper, halved, seeded, and cut into thin strips

1 bunch green onions, sliced

3 plum tomatoes, diced

1 chipotle chile in adobo sauce, chopped, plus 1 Tbsp. adobo sauce

1 tsp. ground cumin

4 oz. fat-free cream cheese, softened

¹/₃ cup plus 2 Tbsp. chopped cilantro

¼ cup fat-free sour cream

2 cans (10 oz. each) mild enchilada sauce

1 package (8 oz.) white-corn tortillas (6 inch)

¾ cup shredded reduced-fat Monterey Jack cheese

1 ½ Tbsp. grated dry Jack cheese

1.    Preheat oven to 375°F. Coat nonstick skillet with cooking spray; place skillet on medium-high. Add mushrooms, bell pepper, and green onions; cook 5 minutes, or until just tender, stirring.

2.    Add plum tomatoes, chile, adobo sauce, cumin, and 1 teaspoon salt. Reduce heat to medium; cook 5 minutes longer, stirring. Remove from heat; stir in cream cheese, ¹/₃ cup cilantro, and sour cream.

3.    Coat bottom of shallow baking dish with thin layer of enchilada sauce. Soften tortillas in microwave according to package directions. 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.

4.    Bake, uncovered, 15 minutes; let stand 5 minutes. Top with remaining 2 tablespoons cilantro.