* Exported from MasterCook *

                   Spinach And Broccoli Enchiladas

Recipe By     : Personal Recipe Collection
Serving Size  : 4     Preparation Time :0:00
Categories    : Beans 6 Points Per Serving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  onion -- chopped
  1         tablespoon  butter or margarine
  10            ounces  frozen chopped spinach -- thawed and drained
  1                cup  cheddar cheese, lowfat -- shredded, or monterey jack
  1                cup  ricotta cheese, part skim milk
  1                cup  broccoli -- finely chopped
  1                cup  picante sauce
  1 1/2      teaspoons  ground cumin
     3/4      teaspoon  garlic salt
  8                     fat-free flour tortillas

Cook onion in butter in 10-inch skillet until tender, about 3 minutes. Add spinach; 
cook and stir until moisture evaporates. Remove from heat; stir in 1/2 cup of 
the cheddar cheese, ricotta cheese, broccoli, 1/3 cup of the picante sauce, cumin, 
and garlic salt. Spoon 1/3 cup of the mixture on the center of each tortilla; 
roll up. 
Place seam side down in a lightly greased 11 x 7 x 2-inch baking dish. 
Spoon remaining picante sauce evenly over enchiladas. 
Cover with foil; bake at 350º for about 60 minutes or until heated through. Sprinkle 
with remaining 1/2 cup cheddar cheese. 
Serve with additional picante sauce.

Description:
  "6 Points Per Serving"
Source:
  "Adapted by: Jennifer H"

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Per serving: 318 Calories (kcal); 10g Total Fat; (28% calories from fat); 
21g Protein; 37g Carbohydrate; 33mg Cholesterol; 1508mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 
0 Other Carbohydrates

2 enchiladas per serving

JENN'S NOTES: I changed a few ingredients in this recipe. I went from reg cheddar 
to low fat, I went from reg ricotta to part skim, and I went from reg tortillas 
to the fat-free kind.