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Name: Spinach Enchiladas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: Sliced; 4 Jalapenos thinly sliced; 2 ts Honey; 1 26-oz can diced tomatoes in juice; 3/4 c onion Diced; 12 Slices swiss cheese cut in Half; 5 oz Fresh spinach; 1/2 Red onion chopped; 12 lg Corn tortillas; 3 c Mushrooms washed and; 3/4 c green bell peppers Diced

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INGREDIENTS

Sliced
4 Jalapenos ; thinly sliced
2 ts Honey
SAUCE ROJAS
1 26-oz can diced tomatoes ; in juice
3/4 c onion ; Diced
12 Slices swiss cheese ; cut in Half
5 oz Fresh spinach
1/2 Red onion ; chopped
12 lg Corn tortillas
3 c Mushrooms ; washed and
3/4 c green bell peppers ; Diced

Servings

INSTRUCTIONS

Prepare enchiladas: Wash spinach, patting dry with paper towels. Remove and discard stems. Coarsely chop spinach and place in large mixing bowl. Add mushrooms and onion. Place tortillas on a clean, flat work surface. Place 1/2 slice swiss cheese on each tortilla, top with spinach mixture and roll to a 2-inch diameter. Place tortillas in a deep-sided 9 by 12 inch (or larger) baking dish, seam side down, and sprinkle any remaining filling over the tortillas. Top with remaining swiss cheese. Prepare Sauce Rojas: Preheat oven to 350 degrees. Place diced tomatoes in juice in large saucepan over medium-low heat and bring to a simmer. Add onion, green bell peppers and jalapenos. Cook, stirring occasionally, 15 minutes or until onions are transparent. Stir in honey. Top enchiladas with Sauce Rojas, bake 10-15 minutes or until enchiladas are heated through and cheese is melted, and serve. Posted to MM-Recipes Digest V3 #270 Date: Wed, 02 Oct 1996 20:40:12 -0700 From: jessann doe

NOTES

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Spinach Enchiladas

Sliced
4 Jalapenos thinly sliced
2 ts Honey
 SAUCE ROJAS
1 26-oz can diced tomatoes in juice
3/4 c onion Diced
12 Slices swiss cheese cut in Half
5 oz Fresh spinach
1/2 Red onion chopped
12 lg Corn tortillas
3 c Mushrooms washed and
3/4 c green bell peppers Diced

Prepare enchiladas:  Wash spinach, patting dry with paper towels. Remove  and discard stems.  Coarsely chop spinach and place in large mixing bowl.  Add mushrooms and onion.  Place tortillas on a clean, flat work surface.  Place 1/2 slice swiss cheese on each tortilla, top with spinach mixture and  roll to a 2-inch diameter.  Place tortillas in a deep-sided 9 by 12 inch  (or larger) baking dish, seam side down, and sprinkle any remaining filling  over the tortillas.  Top with remaining swiss cheese.    Prepare Sauce Rojas:  Preheat oven to 350 degrees.  Place diced tomatoes in  juice in large saucepan over medium-low heat and bring to a simmer. Add  onion, green bell peppers and jalapenos.  Cook, stirring occasionally, 15  minutes or until onions are transparent. Stir in honey.    Top enchiladas with Sauce Rojas, bake 10-15 minutes or until enchiladas are  heated through and cheese is melted, and serve.    Posted to MM-Recipes Digest V3 #270      Date: Wed, 02 Oct 1996 20:40:12 -0700      From: jessann doe <jessann@texas.net>

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Nutrition

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Serving Size: 1 Serving (656g)
Recipe Makes: 6

Calories: 1099
Calories from Fat: 244 (22%)

Amt Per Serving		% DV

	Total Fat 27.1g	36 %
	Saturated Fat 11.8g	59 %
	Monounsaturated Fat 6.8g
	Polyunsanturated Fat 6.2g
Cholesterol 51.5mg		16 %
Sodium 307.6mg		11 %
Potassium 1347.9mg		35 %
Total Carbohydrate 184.6g		54 %
	Dietary Fiber 27.2g	109 %
	Sugars, other 157.3g
Protein 40.2g		57 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1099

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