Spinach Enchiladas

Name: Spinach Enchiladas
Ingredients: 2 c. vegetable stock; 2 cloves garlic, minced; 8 corn tortillas; 2 Tbsp. cornstarch; 4 oz. reduced-fat Colby cheese, shredded (optional); 2 Tbsp. finely chopped onion; 2 tomatoes, peeled and chopped; 2 Tbsp. water; 1 c. diced mild green chili pepper; 1 1/2 lb. fresh spinach

10 ingredients

3 steps

Ingredients

2 c. vegetable stock
2 cloves garlic, minced
8 corn tortillas
2 Tbsp. cornstarch
4 oz. reduced-fat Colby cheese, shredded (optional)
2 Tbsp. finely chopped onion
2 tomatoes, peeled and chopped
2 Tbsp. water
1 c. diced mild green chili pepper
1 1/2 lb. fresh spinach

Directions

1

In a quart saucepan, combine stock, peppers, tomatoes, onion and garlic.
2

Bring to a boil over medium heat; simmer for 15 minutes.
3

In a cup, combine cornstarch and water; add to pan. Stir until mixture thickens; remove from heat.