Barbecued Spinach Enchiladas
(from salonx’s recipe box)
POINTS® value | 5 per serving
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.
Source: weightwatchers.com
Prep time: 10 minutes
Cook time: 30 minutes
Serves 4 people
Categories: vegetables
Ingredients
- 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
Directions
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Preheat the oven to 350ºF. Spray a 9-inch square baking pan with nonstick spray.
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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.
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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.
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Uncover, raise the heat to medium-high, and cook, stirring almost constantly, until all the liquid has evaporated from the pan, about 2 minutes.
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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.
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Whisk the barbecue sauce, broth, chili powder, oregano and shallot in a medium bowl. Pour evenly over the rolled enchiladas in the pan.
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Bake until bubbling and heated through, about 25 minutes.