Barbecued Spinach Enchiladas - 5 pts

[Guest guest]

Post Thanksgiving fat-attack, I'm back on the greens

quest! This recipe came thru Weight Watchers again. I

remember making it for a potluck, where it absolutely

disappeared (not a crumb left). It doubles easily.

 

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Barbecued Spinach Enchiladas - 5 pts

Nonstick spray

1 medium onion, minced

2 garlic cloves, minced

1 pound large-leaf spinach, stemmed and chopped

1/4 cup dry white wine

1/2 tsp ground cinnamon

1/2 tsp ground cumin

1/2 tsp salt

4 Mission 96% fat-free whole-wheat tortillas

1/2 cup shredded low-fat Monterey Jack cheese

1 cup barbecue sauce

1 cup no-salt vegetable broth

1 Tbsp chili powder

1 tsp oregano leaves

1 medium shallot, minced

 

 

 

 

 

Preheat the oven to 350ºF. Spray a 9-inch square

baking pan with nonstick spray.

Spray a deep, 12-inch sauté pan or wok with nonstick

spray and heat over medium heat. Add the onion and

garlic; cook, stirring often, until softened, about 3

minutes.

Add the spinach leaves; toss well. Stir in the wine,

cinnamon, cumin and salt. Cover, reduce the heat to

low, and cook, stirring occasionally, until the

spinach is tender, about 10 minutes.

Uncover, raise the heat to medium-high, and cook,

stirring almost constantly, until all the liquid has

evaporated from the pan, about 2 minutes.

Lay the tortillas on your work surface; divide the

spinach mixture between them, creating a line down the

center of each tortilla. Top each with 2 tablespoons

cheese. Roll closed and place seam side down in the

prepared baking pan.

Whisk the barbecue sauce, broth, chili powder, oregano

and shallot in a medium bowl. Pour evenly over the

rolled enchiladas in the pan.

 

Bake until bubbling and heated through, about 25

minutes.

 

Makes 4 servings

Serving size: 1 enchilada.

POINTS® value 5 per serving

 

 

Author: Fear Not the Greens! By Bruce Weinstein and

Mark Scarbrough

Source: Weight Watcher International

Formatted by Chupa Babi: 11.27.07

 

AuthorNote: Don't stand on tradition! These enchiladas

may not win the authenticity award, but they're a

fantastic way to get everyone eating their greens.

 

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