Low Fat Veggie Enchiladas

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: 1 hr
• Serves: 4
• Yields: 12 enchiladas

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.