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Recipe Of The Week: Breakfast Enchiladas!

By: Bodybuilding.com

Breakfast Enchiladas

Makes: 4 servings

Ingredients:

  • 8 whole wheat tortillas
  • 1 cup grated non/lowfat cheese
  • 1 cooked potato, diced
  • 1/3 cup green pepper, chopped
  • 1/3 cup onion, chopped
  • 2 whole mushrooms, sliced
  • 1/2 teaspoon black pepper
  • 2 cups fat-free egg substitute or 16 egg whites
  • 1 can tomato sauce
  • 1 cup water
  • 1 tablespoon chili powder
  • 1 1/2 tablespoons unbleached flour

Directions:

  • Coat a large nonstick skillet with nonstick cooking spray (nonfat). Preheat over medium-high heat. Add potatoes, green peppers, onions, mushrooms, and black pepper to skillet, and stir for 2-4 minutes.
  • Reduce heat to medium-low, and add the egg substitute or egg whites. Cook for 1-2 minutes without stirring. Then, gently scramble, cook for 1-3 additional minutes. Remove the skillet from the heat, and cover to keep warm.
  • To make the sauce, place the tomato sauce, 3/4 cup of the water, and chili powder in skillet. Place over medium-high heat, and bring to a boil.
  • Combine flour and remaining 1/4 cup of water in a jar, and shake until smooth. Slowly stir in the flour mixture to the tomato sauce, and cook until bubbly. Reduce heat to low to keep sauce warm.
  • Coat a baking dish (9-x-13-inch) with nonstick cooking spray (nonfat), and set aside. Using tongs, dip a tortilla in sauce for 5-10 seconds, coating both sides. Lay the tortilla on a flat surface, and spoon 1/3 cup of filling along the bottom. Roll the tortilla up and place seam side down in dish. Repeat with the remaining tortillas.
  • Pour the leftover sauce over the filled tortillas, and sprinkle with the cheese. Bake at 375 degrees F for 9-12 minutes.

Nutritional Information:

  • Serving size: 1 slice (1/6 of quiche) Serving size: 2 enchiladas
  • Calories: 285
  • Fat: 1.5 g
  • Cholesterol: 10 mg
  • Protein: 30 g
  • Fiber: 4.5 g
  • Sodium: 250 mg

Click HERE for a printable page of this recipe.

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