1 package small whole wheat tortillas1 tbsp olive oil
1 clove garlic, minced
1 sweet onion, diced
salt & pepper to taste
1 bag baby spinach
2 Tbsp lemon juice
2 Tbsp fresh oregano, minced
1 jar chili verde or green enchilada sauce
1 large jar roasted red peppers (I used a jar of mixed red & yellow)
Preheat oven to 350.
Heat a pan over medium heat. Add olive oil, garlic, onion, salt & pepper & peppers, cooking 4-5 minutes. Add spinach & lemon juice & saute until spinach is wilted.
Coat bottom of a 13 x 9" pan with just enough chili sauce to coat the bottom. To assemble enchiladas, add a few tablespoons of filling on one side of tortilla & roll. Place in baking dish, seem side down. Repeat until baking dish is full (can fit about 8 enchiladas). Cover enchiladas with remaining chili sauce & bake for 25-30 minutes.