SPANISH-RICE ENCHILADAS

      Title: SPANISH-RICE ENCHILADAS
  Categories: Mcdougall, Fat-free, Mexican
       Yield: 1012 Servings
  
     1/4 c  Water
       1    Onion, chopped
       2 c  Fresh spinach, chopped
       3 c  Cooked brown rice
       1 tb Soy sauce
       1 ts Ground cumin
  
   5 or 6 c  Enchilada sauce 10 or 12 Soft corn tortillas
   
   1. Place water and onion in a medium saucepan.  Saute
       until onion softens slightly.
    2. Add the spinach.  Cover and steam until just
       tender, 4 to 5 minutes.
    3. Remove from heat.  Add rice and seasonings.  Mix
       and set aside.
       (I would probably use a little wine, Bragg's
       Amino, and/or some veggie broth instead of the
       water for sauteing.) 4. Preheat oven to 350 degrees.
    5. Spread 1 cup of Enchilada sauce over the bottom of
       a casserole dish.
    6. Spread a line of the spinach-rice mixtue down the
       center of a tortilla.
    7. Roll up and place, seam-side down, in the
       casserole.
    8. Repeat until all of the ingredients are used.
    9. Pour the remaining sauce over the tortillas. 10. Cover and bake
   for 30 minutes.
       (Anyone NOT following the McDougall Plan, could
       top this off with some
       no-fat cheddar cheese and/or serve with a bit of
       no-fat sour cream.
   
   Taken from The New McDougall Cookbook, by Dr. John & Mary McDougall.
   From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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