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

1. Preheat the oven to 350ºF. Spray a 9-inch square baking pan with nonstick spray.

2. 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.

3. 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.

4. Uncover, raise the heat to medium-high, and cook, stirring almost constantly, until all the liquid has evaporated from the pan, about 2 minutes.

5. 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.

6. Whisk the barbecue sauce, broth, chili powder, oregano and shallot in a medium bowl. Pour evenly over the rolled enchiladas in the pan.

7. Bake until bubbling and heated through, about 25 minutes.

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