* Exported from MasterCook *

                    Cheese And Spinach Enchiladas

Recipe By     : Texas Tuxedos to Tacos by Betsy Nozica and Tricia Henry
Serving Size  : 8     Preparation Time :0:00
Categories    : Beans 6 Points Per Serving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  onion -- chopped
  2        tablespoons  water
  2        tablespoons  garlic -- chopped
  2        tablespoons  butter
     3/4           cup  all-purpose flour
  2             ounces  tomatoes -- chopped
  4             ounces  green chilies -- canned or fresh
  2               cups  skim milk
  2               cups  fat-free chicken broth
     1/2      teaspoon  salt
  2           packages  fat-free flour tortillas -- 16 total
                        ***Filling***
  16            ounces  frozen spinach -- thawed and squeezed dry, chopped
     1/2         pound  cheddar cheese, lowfat -- grated
     1/2         pound  mozzarella cheese, part skim milk -- grated
  4             ounces  black olives -- chopped
  1              bunch  green peppers -- chopped
     1/4           cup  fat-free sour cream -- garnish
  1              bunch  green onions -- chopped
     1/4           cup  lowfat cheddar cheese -- grated, garnish

Combine spinach, cheeses, olives and green onions. Sauté onion in water. Add garlic; 
cook 1 minute. Add butter and melt; stir in flour and cook about 2 minutes. Slowly 
add tomatoes, chilies, milk, broth and salt, stirring after each addition. Simmer 
about 10 minutes to make a sauce. 
Spray a large, shallow casserole with cooking spray. Pour a small amount of sauce 
on the bottom of the dish. Dip each side of the tortillas in warm sauce. 
FILLING: To assemble: Spoon a heaping tablespoon of Filling into each tortilla; roll 
cigar-style and place, seam side down, in casserole. Pour remaining Enchilada Sauce 
over enchiladas. 
Cover and bake in 350ºF oven about 40 minutes. Uncover and bake 10 more minutes. 
Let sit 15 minutes before serving. Enchiladas can be made ahead and baked just 
before serving. 
Garnish with sour cream, chopped green onions and shredded cheese, if desired.

Description:
  "6 Points Per Serving"
Source:
  "The Houston Chronicle.-Jenn"
Yield:
  "16 enchiladas"

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Per serving: 304 Calories (kcal); 12g Total Fat; (33% calories from fat); 
25g Protein; 27g Carbohydrate; 32mg Cholesterol; 878mg Sodium
Food Exchanges: 1 Grain Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 
0 Other Carbohydrates

NOTES : Serving Size : 8 -2 per serving

JENN'S NOTES: The original was extremely high in fat. Here are the adaptations that 
I have made to the recipe. I changed the vegetable oil to water, I cut the butter 
down from 1/4lb to 2 tbsp, I changed the milk to skim milk, I changed the chicken 
broth to fat free. 
I changed the corn tortillas to the fat free flour ones, instead of 1/2 lb reg 
cheddar cheese I changed it to low fat, I changed the mozzarella to part skim. 
I changed the sour cream to fat free instead of reg, and the cheddar cheese from 
reg to lowfat.

Adaptations by: Jennifer Hall