Low Fat Veggie 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. 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. 2

   Saute all the remaining veggies with a spray of Pam and some salt/pepper/1 T garlic. Add the spinach last.

3. 3

   Warm tortillas on a griddle with a little bit of Spray Oil (i.e., Pam).

4. 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. 5

   When all are rolled, pour rest of sauce over the baking pan. Sprinkle with remaining cheese.

6. 6

   Bake until heated through in a 350 degree oven.