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    3 pt. Lowfat Spinach Enchiladas


    Source of Recipe


    Prevention's Quick and Healthy Cookbook (p 214) -shared by nancy b.

    List of Ingredients




    2 cups fat-free chicken broth
    1 cup green chiles -- canned, diced
    2 tomatoes -- peeled and diced
    2 tablespoons onions -- finely chopped
    2 cloves garlic -- minced
    2 tablespoons cornstarch
    2 tablespoons water
    1 1/4 pounds fresh spinach -- coarsely chopped
    8 corn tortillas

    Recipe



    In a 2 quart saucepan, combine the first 5 ingredients. Bring to a boil. Simmer over medium heat for 15 minutes. In a cup, combine the cornstarch and water. Add to the pan. Cook stirring, until thickened. Remove from heat. While the sauce is cooking, steam the spinach for 5 minutes, or until wilted. Divide the spinach among the tortillas and roll to enclose it. Coat a 9x13 baking dish with non-stick cooking spray. Add the enchiladas in a single layer. Top with the tomato mixture . Bake at 400¼F for 10 minutes

    Serves 4 (2 per serving)

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    Per serving: 198 Calories (kcal); 2g Total Fat; (7% calories from fat); 14g Protein; 40g Carbohydrate; 0mg Cholesterol; 451mg Sodium
    Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

 

 

 

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