Low Fat Veggie Enchiladas

• 3 dried ancho chiles
• 2 small tomatoes
• 3 tablespoons garlic
• 1 teaspoon cumin
• 14 teaspoon cinnamon
• 1 dash clove
• 14 teaspoon pepper
• 1 tablespoon vinegar
• 1 teaspoon salt
• 12 tortillas
• 12 lb mushroom
• 1 bell pepper, any color
• 1 large onion
• 1 tablespoon garlic
• 1 lb spinach
• 1 cup part skim colby-monterey jack cheese
• salt

1. For the Enchilada Sauce: Boil Ancho peppers, de-vein, de seed.
2. 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.
3. Saute all the remaining veggies with a spray of Pam and some salt/pepper/1 T garlic.
4. Add the spinach last.
5. Warm tortillas on a griddle with a little bit of Spray Oil (i.e., Pam).
6. Dip the tortilla in the Enchilada sauce, cover both sides, Fill with Veggies and 1 T of cheese.
7. Roll, put in baking pan.
8. When all are rolled, pour rest of sauce over the baking pan.
9. Sprinkle with remaining cheese.
10. Bake until heated through in a 350 degree oven.

chiles, tomatoes, garlic, cumin, cinnamon, clove, pepper, vinegar, salt, tortillas, mushroom, bell pepper, onion, garlic, spinach, colbymonterey, salt

Taken from www.food.com/recipe/low-fat-veggie-enchiladas-331047 (may not work)