 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| WETZEL COUNTY HOSPITAL |
| 304-455-8000 |
| "Take Good Care!" |
| Weekly Health-e Recipe |
Super Easy, Super Good Recipe
Enchiladas
This would traditionally be served with a garnish of shredded lettuce and
diced tomato. For those who like spicy-hot enchiladas, chop up 1 or 2 more
jalapenos and sprinkle them over the top before baking. Ole'!
1 teaspoon olive oil
3 large carrots, quartered lengthwise and very thinly sliced
1 can (15 ounces) crushed tomatoes
1 large onion, quartered
2 chipotle peppers in adobo
1 pickled jalapeno pepper
1/2 teaspoon salt
12 corn tortillas
1 can (19 ounces) white beans, rinsed and drained
10 ounces Monterey jack cheese, shredded
1 can (4-1/2 ounces) mild chopped green chilies
Nutritional Information per serving: 418 calories, 17g total fat, 9.3g saturated
fat, 5.1g monounsaturated fat, 1.2g polyunsaturated fat, 6.4g dietary fiber,
20g protein, 50g carbohydrate, 42mg cholesterol, 843mg sodium, WW points
= 9.
Good source of beta-carotene, calcium, capsaicin, fiber, folate, vitamin C.
Enchiladas
This would traditionally be served with a garnish of shredded lettuce and
diced tomato. For those who like spicy-hot enchiladas, chop up 1 or 2 more
jalapenos and sprinkle them over the top before baking. Ole'!
1 teaspoon olive oil
3 large carrots, quartered lengthwise and very thinly sliced
1 can (15 ounces) crushed tomatoes
1 large onion, quartered
2 chipotle peppers in adobo
1 pickled jalapeno pepper
1/2 teaspoon salt
12 corn tortillas
1 can (19 ounces) white beans, rinsed and drained
10 ounces Monterey jack cheese, shredded
1 can (4-1/2 ounces) mild chopped green chilies
- In large no-stick skillet, heat oil over medium heat. Add carrots and 1/3
cup water and cook, stirring frequently, for 5 minutes or until tender. - In food processor or blender, combine tomatoes, onion, chipotles,
jalapeno, salt, carrots and any liquid in the skillet. Puree. Return
puree to skillet and cook, stirring occasionally, for 10 minutes over
medium heat until thick and no longer raw tasting. - Preheat oven to 350F. With a potato masher or back of a spoon, mash
the beans. Spoon 1/2 cup of sauce into bottom of 7-x11-inch glass
baking dish. Dip both sides of each tortilla briefly in sauce. Spread
beans down the middle of each tortilla. Sprinkle half the cheese and all
of the green chilies over the beans. Roll tortillas up. - Place filled tortillas, seam-side down in baking dish. Spoon remaining
sauce over tortillas . Sprinkle remaining cheese on top. - Cover and bake 25 minutes or until piping hot and bubbly.
Nutritional Information per serving: 418 calories, 17g total fat, 9.3g saturated
fat, 5.1g monounsaturated fat, 1.2g polyunsaturated fat, 6.4g dietary fiber,
20g protein, 50g carbohydrate, 42mg cholesterol, 843mg sodium, WW points
= 9.
Good source of beta-carotene, calcium, capsaicin, fiber, folate, vitamin C.