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Spinach-Cheese Enchiladas (Vegetarian)

Source of Recipe

Anna Squires - mother of Elizabeth Squires - 2nd - Hohl


List of Ingredients

2 c reduced-sodium vegetable broth
1 c chopped canned green chili peppers
2 tomatoes, peeled and diced
2 Tbsp finely chopped scallions
2 cloves garlic, minced
2 Tbsp cornstarch
2 Tbsp water
1 1/4 lb fresh spinach, coarsely chopped
1/2 c shredded reduced-fat Monterey Jack cheese
8 corn tortillas (6" diameter)


Recipe

Preheat the oven to 400 degrees. Coat a 9 x 13 inch non-stick baking dish with non-stick spray and set aside. In a medium saucepan, combine the broth, peppers, tomatoes, scallions and garlic. Bring to a boil over high heat. Reduce the heat to medium and simmer for 15 minutes. In a glass measuring cup, whisk together the cornstarch and water. Add to the tomatoe mixture. Cook and stir until thickened. Remove from the heat. While the sauce is cooking, place the spinach in a large saucepan with about 2 Tbsp water. Cover and steam over medium heat for 2 to 4 minutes, or until the spinach is wilted. Divide the spinach and Monterey Jack evenly among the tortillas. Roll up to enclose the filling. Place the enchiladas, seams side down, in a single layer in the prepared baking dish. Top with the tomato mixture. Bake for 10 minutes, or until the filling is hot.
Makes 4 servings.