Cheese and Spinach Enchiladas

I made these last night for dinner and they were YUMMY.


For those of you who know I'm trying to lose weight, yes, it's a WW recipe. Six points for two enchiladas.

Cheese And Spinach Enchiladas

Serving Size : 2 enchiladas / 16 total
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 onions -- chopped
1/4 cup fat-free sour cream -- garnish
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.

Yield: 16 enchiladas Per serving: 304 Calories (kcal); 12g Total Fat; (33% calories from fat)