Serves: 6
Total Calories: 477
Yield: 12 enchiladas

Sauce:
3 tablespoons oil
3 garlic cloves, minced
2 teaspoons dried Mexican oregano
1 tablespoon dried ground red chile peppers
3 tablespoons unbleached flour
1 (6-ounce) can tomato paste
4 cups water
1 teaspoon salt or to taste
1 tablespoon apple cider vinegar
------------------------------
Filling:
1 (8-ounce) package cream cheese (room temperature)
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup roasted, peeled, chopped green chili pepper
4 scallion, diced
2 tablespoons lemon juice
12 (8-inch) flour tortillas
1/2 cup grated Monterey Jack cheese

Sauce:
In oil, sauté garlic over low heat for 3 minutes. Add oregano, dried ground chiles, and flour, and stir until oil is absorbed. Stir in tomato paste, water, salt, and vinegar, and continue stirring until smooth. Bring to a boil; reduce heat and cook over medium heat until thickened.

Filling:
Mix cream cheese, spinach, green chile peppers, scallions, and lemon juice.

Preheat oven to 350°. Grease a 9x13-inch baking pan. Fill each tortilla with 2 tablespoons Filling and roll up. Place in baking pan. Reserving one cup Sauce for serving at table, pour remaining Sauce over filled tortillas. Top with grated cheese. Bake 20 minutes or until Sauce is bubbling. Serve with reserved enchilada sauce.

Nutritional Facts:

Serves: 6
Total Calories: 477
Calories from Fat: 197

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