Low Fat Veggie Enchiladas

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• 3 dried ancho chiles
• 2 small tomatoes
• 3 tablespoons garlic
• 1 teaspoon cumin
• 1/4 teaspoon cinnamon
• 1 dash clove
• 1/4 teaspoon pepper
• 1 tablespoon vinegar
• 1 teaspoon salt
• 12 tortillas
• 1/2 lb mushroom
• 1 bell pepper, any color
• 1 large onion
• 1 tablespoon garlic
• 1 lb spinach
• 1 cup part skim colby-monterey jack cheese
• salt

Recipe

• 1 for the enchilada sauce: boil ancho peppers, de-vein, de seed. put "meat" of pepper in the blender with tomatos, garlic, cumin, cinnamon, clove, pepper, vinegar, teaspoon of salt and a little bit of the cooking liquid until it is a thin paste.
• 2 saute all the remaining veggies with a spray of pam and some salt/pepper/1 t garlic. add the spinach last.
• 3 warm tortillas on a griddle with a little bit of spray oil (i.e., pam).
• 4 dip the tortilla in the enchilada sauce, cover both sides, fill with veggies and 1 t of cheese. roll, put in baking pan.
• 5 when all are rolled, pour rest of sauce over the baking pan. sprinkle with remaining cheese.
• 6 bake until heated through in a 350 degree oven.