* Exported from MasterCook *

                          Spinach Enchiladas

Recipe By     : Karen C Greenlee
Serving Size  : 8     Preparation Time :0:00
Categories    : Beans 3 Points Per Serving 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     onion -- chopped
  2             cloves  garlic -- minced
  3        tablespoons  safflower oil
     1/4           cup  jalapeno chile peppers -- chopped , or other hot peppers
  6               cups  fresh spinach -- or 1 pkg frozen
  8                     fat-free flour tortillas
  2               cups  salsa
  2               cups  lowfat cheddar cheese -- shredded, or monterey jack

In a skillet over medium heat, sauté onion and garlic in oil until golden. Stir in 
peppers, cook 3 minutes. 
Rinse spinach in water, transfer to skillet with water still clinging. 
Stir and cover, cook until wilted. 
Meanwhile, soften tortillas in oven, wrapped in a moist towel or foil. 
Place 1/4 cup filling in center of each tortilla. 
Roll up and place seam side down in oiled oven proof dish. 
Smother with salsa and cheese. Bake at 350ºF until heated and bubbly.

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

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Per serving: 176 Calories (kcal); 7g Total Fat; (36% calories from fat); 10g Protein; 
18g Carbohydrate; 6mg Cholesterol; 628mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 
0 Other Carbohydrates

NOTES : ADAPTATIONS: The original called for reg cheddar or monterey jack, I changed 
it to lowfat. It also called for corn tortillas and I changed it to fat-free flour 
tortillas.

Adaptations by: Jennifer Hall