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Low Fat Veggie Enchiladas

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“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
SERVES:
4
YIELD:
12 enchiladas
UNITS:
US

Ingredients Nutrition

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.

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