MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      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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    Source: geocities.com/heartland/prairie/4195/mcd

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