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. ---------------------------------------------------------------------------
Nutrition
Ingredients
