Low Fat Vegetable Enchiladas
Serves 2; 4 points per serving

2 flour tortillas
4 oz spinach, stems removed
2/3 cup skim milk
4 scallions, sliced
2/3 cup vegetable broth
1/4 cup low fat cheddar cheese
2 tbsp. cornstarch
Pinch of coriander
4 sliced jalapeno peppers
1/2 cup canned corn
1 tbsp. tomato paste
1 carrot, peeled and shredded
1 tbsp. fresh chopped basil

Blanch spinach for two to three minutes. Drain well and put in mixing bowl. Add scallions, cheese, coriander, corn and carrot. Spoon half the filling along one edge of each tortilla. Roll up the tortillas and cut in half. Put in shallow ovenproof baking dish, seam side down.

Prepare the sauce. Blend 4 tablespoons of the skim milk to the paste with the cornstarch. Heat the remaining milk and vegetable broth in a saucepan and stir in the cornstarch paste, jalapeno peppers, half of the cheese, and the tomato paste. Bring the sauce to a boil, stirring until thickened. Cook for one minute and pour over
the tortillas. Sprinkle the remaining cheese on top.

Cook at 350 F for 30 minutes or until the sauce is bubbling and the cheese has melted.

Per Enchilada Calories 209, Fat 3 g, Cholesterol 0, Sodium 50 mg, Carbohydrates 35 g, Protein 4 g, Fiber 5 g.