* Exported from MasterCook *

                 Spinach, Corn, and Potato Enchiladas

Recipe By     : Vegetarian for All Seasons, Williams-Sonoma
Serving Size  : 6     Preparation Time :0:00
Categories    : Beans 8 Points Per Serving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              large  baking potatoes
     1/2           cup  corn kernels
  1              large  red pepper -- seeded and diced
  1                     yellow onion -- coarsely chopped
  10            ounces  spinach leaves -- thinly sliced
  28            ounces  enchilada sauce
                        salt and pepper -- to taste
  12                    corn tortillas
     1/4         pound  fat-free cheddar cheese -- shredded

Preheat oven to 375º F. Place the potatoes on a baking sheet and bake until tender 
when pierced with the tip of a knife, 40-45 minutes. Let cool completely, then dice 
and set aside. Reduce oven temperature to 350º F. In a saucepan, combine the 
potatoes, corn, bell pepper, onion, and spinach. Add 1 cup of the enchilada sauce 
and mix well. 
Place over medium heat, cover tightly, and cook until the spinach is wilted, 
5-6 minutes. Remove from heat, season with salt & pepper, and set aside. Pour about 
1/2 cup of the remaining enchilada sauce into a 9x13" baking dish. It should just 
cover the bottom. In a wide frying pan over medium heat, warm the remaining 
enchilada sauce. One at a time, dip each tortilla into the warm sauce, allowing it 
to warm just enough to become pliable. Then, place it in the prepared baking dish, 
and spoon one-twelfth of the potato mixture along its center. Roll it up and arrange 
it in the dish seam side down. 
Repeat with remaining tortillas and filling. The dish should be tightly packed. 
Pour any sauce remaining in the pan over the enchiladas. 
Sprinkle with the cheddar cheese. Bake until heated through and the cheese is melted, 
20-25 minutes. Serve directly from the dish.

Description:
  "8 Points Per Serving"

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Per serving: 381 Calories (kcal); 16g Total Fat; (37% calories from fat);
14g Protein; 49g Carbohydrate; 47mg Cholesterol; 400mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 
0 Other Carbohydrates

Karen's Notes: Many enchilada recipes call for frying the tortillas, but in this 
healthier version they are dipped into the sauce without frying them first. Don't 
leave the tortillas in the sauce too long though or they'll fall apart.