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.

Bodybuilding.com

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