Low Fat Veggie Enchiladas

Submitted by teretorre

"I was looking for a low cal recipe to fit within my Weight Watchers point system, I invented this for 2 points per enchilada. Enjoy!"

 

• Ready In: 1hr
• Ingredients: 17
• Yields: 12 enchiladas
• Serves: 4

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

directions

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.

Reviews

[iPlayFlonkerton]

This was fantastic! I used more cheese (what? i love cheese!) and it was amazing! i will DEFINITELY be making this again!