Spinach And Broccoli Enchiladas

Serving Size : 4

6 Points Per Serving

1 medium onion -- chopped
1 tablespoon butter or margarine
10 ounces frozen chopped spinach -- thawed and drained
1 cup cheddar cheese, lowfat -- shredded, or monterey jack
1 cup ricotta cheese, part skim milk
1 cup broccoli -- finely chopped
1 cup picante sauce
1 1/2 teaspoons ground cumin
3/4 teaspoon garlic salt
8 fat-free flour tortillas

Cook onion in butter in 10-inch skillet until tender, about 3 minutes. Add spinach;
cook and stir until moisture evaporates. Remove from heat; stir in 1/2 cup of
the cheddar cheese, ricotta cheese, broccoli, 1/3 cup of the picante sauce, cumin,
and garlic salt. Spoon 1/3 cup of the mixture on the center of each tortilla;
roll up.
Place seam side down in a lightly greased 11 x 7 x 2-inch baking dish.
Spoon remaining picante sauce evenly over enchiladas.
Cover with foil; bake at 350º for about 60 minutes or until heated through. Sprinkle
with remaining 1/2 cup cheddar cheese.
Serve with additional picante sauce.

Per serving: 318 Calories (kcal); 10g Total Fat; (28% calories from fat);
21g Protein; 37g Carbohydrate; 33mg Cholesterol; 1508mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates

2 enchiladas per serving