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Mediterranean Spinach Enchiladas




Source of Recipe


Internet


List of Ingredients




1 1/2 cups non-fat chicken broth
1 cup diced mild canned green chili peppers
2 tomatoes diced
2 TB onions finely chopped
2 cloves garlic minced
2 TB cornstarch
1 TB water
1 1/2 lbs. fresh spinach coarsely chopped
8 corn tortillas


Recipe



In 2 quart saucepan, combine broth, chili peppers, tomatoes, onions & garlic. Bring to boil. Simmer over low heat 15 minutes. In small bowl, combine cornstarch & water. Add to pan. Cook, stirring until mixture thickens. Remove from heat. While sauce is cooking, steam spinach 5 minutes. Coat 9 x 13” baking dish with non stick cooking spray. Divide spinach equally among the tortillas & roll placing in a single layer with open side down in baking dish. Top with tomato mixture. Bake at 400 degrees for 10 minutes.