Spinach Enchiladas - cooking recipe

Ingredients

2 c. low-fat chicken broth
1 c. diced mild green chili peppers
2 tomatoes, peeled and chopped
2 Tbsp. chopped onion
2 cloves garlic, minced
2 Tbsp. cornstarch
2 Tbsp. water
8 corn tortillas
1 1/4 lb. fresh spinach, torn
4 oz. low-fat Colby cheese, shredded

Preparation

Combine broth, peppers, tomatoes, onion and garlic in a 2-quart saucepan; bring to a boil over medium heat.
Simmer for 15 minutes.