Spinach Enchiladas - cooking recipe

Ingredients

2 c. vegetable stock
2 cloves garlic, minced
8 corn tortillas
2 Tbsp. cornstarch
4 oz. reduced-fat Colby cheese, shredded (optional)
2 Tbsp. finely chopped onion
2 tomatoes, peeled and chopped
2 Tbsp. water
1 c. diced mild green chili pepper
1 1/2 lb. fresh spinach

Preparation

In a quart saucepan, combine stock, peppers, tomatoes, onion and garlic.
Bring to a boil over medium heat; simmer for 15 minutes.
In a cup, combine cornstarch and water; add to pan. Stir until mixture thickens; remove from heat.