In this diabetes-friendly version of enchiladas, crepe batter is used to replace the traditional tortillas, resulting in a much thinner and delicate dough. Chile is also omitted from the tomato sauce, which allows the mild spinach flavor to shine.
Born in Rio de Janeiro, Brazil, Leticia Moreinos Schwartz is a chef, teacher, food stylist, and cookbook author, specializing in Hispanic cuisine. To shed light on a topic very close to her heart, Chef Leticia is partnering with Merck on Cuida tu Diabetes, Cuida tu Corazón to educate others about the high prevalence of Type 2 Diabetes among the Hispanic population in the United States.