* Exported from MasterCook *

                   Spinach and Mushroom Enchiladas

Recipe By     : Karen C. Greenlee
Serving Size  : 4     Preparation Time :0:00
Categories    : Beans 7 Points Per Serving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              large  onion -- diced
  6             cloves  garlic -- minced
     1/2                mushrooms -- chopped
  3               cups  fresh spinach -- washed
  1               dash  salt
  1                cup  reduced fat monterey Jack cheese -- shredded
  8                     fat-free flour tortillas
  3               cups  enchilada sauce, green -- or red

Saute everything in the order of appearance EXCEPT the cheese, adding the spinach at 
the last possible moment (you want it to be tender and bright green, but not 
totally wilted and mushy). 
Assemble the usual way, and place in a pan or casserole dish with a shallow layer of 
the green or red sauce of your choice already in the bottom. 
(You'll need about 3 cups, so you may want to buy more than one jar.) 
Cover with sauce and bake (covered) for 30 - 45 minutes at 350º, or until bubbly hot 
all through.

Description:
  "7 Points Per Serving"
Source:
  "Jennifer Hall"

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Per serving: 325 Calories (kcal); 11g Total Fat; (30% calories from fat); 
16g Protein; 41g Carbohydrate; 36mg Cholesterol; 812mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 
1 1/2 Fat; 0 Other Carbohydrates

NOTES : 2 enchiladas each.

ADAPTATIONS: The original called for corn tortillas, I changed it to the fat-free 
flour tortillas.