* Exported from MasterCook *
Cheese And Spinach Enchiladas
Recipe By : Texas Tuxedos to Tacos by Betsy Nozica and Tricia Henry
Serving Size : 8 Preparation Time :0:00
Categories : Beans 6 Points Per Serving
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups onion -- chopped
2 tablespoons water
2 tablespoons garlic -- chopped
2 tablespoons butter
3/4 cup all-purpose flour
2 ounces tomatoes -- chopped
4 ounces green chilies -- canned or fresh
2 cups skim milk
2 cups fat-free chicken broth
1/2 teaspoon salt
2 packages fat-free flour tortillas -- 16 total
***Filling***
16 ounces frozen spinach -- thawed and squeezed dry, chopped
1/2 pound cheddar cheese, lowfat -- grated
1/2 pound mozzarella cheese, part skim milk -- grated
4 ounces black olives -- chopped
1 bunch green peppers -- chopped
1/4 cup fat-free sour cream -- garnish
1 bunch green onions -- chopped
1/4 cup lowfat cheddar cheese -- grated, garnish
Combine spinach, cheeses, olives and green onions. Sauté onion in water. Add garlic;
cook 1 minute. Add butter and melt; stir in flour and cook about 2 minutes. Slowly
add tomatoes, chilies, milk, broth and salt, stirring after each addition. Simmer
about 10 minutes to make a sauce.
Spray a large, shallow casserole with cooking spray. Pour a small amount of sauce
on the bottom of the dish. Dip each side of the tortillas in warm sauce.
FILLING: To assemble: Spoon a heaping tablespoon of Filling into each tortilla; roll
cigar-style and place, seam side down, in casserole. Pour remaining Enchilada Sauce
over enchiladas.
Cover and bake in 350ºF oven about 40 minutes. Uncover and bake 10 more minutes.
Let sit 15 minutes before serving. Enchiladas can be made ahead and baked just
before serving.
Garnish with sour cream, chopped green onions and shredded cheese, if desired.
Description:
"6 Points Per Serving"
Source:
"The Houston Chronicle.-Jenn"
Yield:
"16 enchiladas"
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Per serving: 304 Calories (kcal); 12g Total Fat; (33% calories from fat);
25g Protein; 27g Carbohydrate; 32mg Cholesterol; 878mg Sodium
Food Exchanges: 1 Grain Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates
NOTES : Serving Size : 8 -2 per serving
JENN'S NOTES: The original was extremely high in fat. Here are the adaptations that
I have made to the recipe. I changed the vegetable oil to water, I cut the butter
down from 1/4lb to 2 tbsp, I changed the milk to skim milk, I changed the chicken
broth to fat free.
I changed the corn tortillas to the fat free flour ones, instead of 1/2 lb reg
cheddar cheese I changed it to low fat, I changed the mozzarella to part skim.
I changed the sour cream to fat free instead of reg, and the cheddar cheese from
reg to lowfat.
Adaptations by: Jennifer Hall