---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Spinach Enchiladas with Three Colors
  Categories: Mexican, Casseroles
       Yield: 8 Servings
  
       1 pk Frozen spinach thawed
       1 pk Cottage cheese low fat
       6 oz Cream chesse room temperatue
       2 t  Cumin powder
       2 t  Chili powder
            REd Sauce
       1 pk Dried chili anchos
       2 c  Water
       1 T  Cornstarch
       3 T  Margarine low fat
       2 T  Achiote powder
       3    Cloves garlic minced
       1 md Onion minced
            Salt and pepper to taste
            Green SAuce
      15    Tomatillos fresh
       1 md Onion chopped
       4 cl Garlic minced
       2 t  Lemon pepper
            Salt to taste
       1 T  Olive oil
       1 pk Corn tortillas
       1 pk Nonfat sour cream
       1    Bunch cilantro chopped
            Or chopped chives
  
   1.  Make the stuffing. Put the cottage cheese and
   cream cheese in food processor and blend till smooth.
   Add  the other ingredients and stir into cheese
   mixture. 2.  Red sauce: This is my way of doing this.
   YOu can use any red chili sauce recipe here.Wash
   chilis and remove seeds unless you want this REALLY
   hot.
     Boil water in saucepan. Add chilis and turn off heat
   and let soak. Melt butter in frying pan. Add onions
   and garlic and saute until clear. Set aside. Put
   chilis and water in food processor and blend until
   smooth. Add flour to butter mix and make a roux. Add
   chili with liquid and make a sauce. You may have to
   add water or a small can of tomato sauce. I don't use
   the tomato sauce. Simmer until thickened stirring
   constantly. Set aside. 3.  Simmer tomatillos in water
   until tender.Add to food processor and blend until
   smooth. Saute onion and garlic in a bit of oil or
   butter in frying pan and add to tomatillos
   4. Dip tortillas in the red sauce while it is
   simmering to soften them. Fill with a dollop of the
   cheese and spinach mixture and roll and put in glass
   casserole sprayed with pan spray, seam side down. 5.
   Cover with red sauce. 6.  Add tomatillo sauce
   7.  Dollops of sour cream can be put on top of this.
   This makes a red green and white casserole to
   compliment the Mexican flag. I like to garnish with
   chopped fresh cilantro. Emilie rwsm05a
  
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