posted by Ang 04-09-101 3:54 PM
Spinach Enchiladas
2 cups defatted chicken stock
1 cup diced mild canned green chili peppers
2 tomatoes, peeled and diced
2 tablespoons finely chopped onions
2 cloves garlic, minced
2 tablespoons cornstarch
2 tablespoons water
11/4 pounds fresh spinach, coarsely chopped
8 corn tortillas
In a 2 quart saucepan, combine the stock, peppers, tomatoes, onions and garlic. Bring to a boil. Simmer over medium heat for 15 minutes.
In a cup, combine the cornstarch and water. Add to the pan. Cook, stirring until the mixture thickens. Remove from the heat.
While the sauce is cooking, steam the spinach for 5 minutes, or until wilted. Divide the spinach among the
tortillas and roll to enclose it.
Coat a 9"'x13" baking dish with nonstick cooking spray. Add the tortillas in a single layer. Top with the tomato mixture. Bake at 400 degree's for 10 minutes.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Baking Time: 10 minutes
Nutrition Facts: Amount Per Serving:Calories 204 Fat 3 g, Cholesterol 0 mg, Sodium 190 mg,