Spinach, Poblano and Cheese Enchiladas

1 poblano pepper, diced (I just used a large poblano--tasty and tangy!)
1 chili pepper, minced
1 clove garlic, minced
10 ounces frozen spinach (I used a bag of fresh spinach and chopped it coarsely)
12 ounces queso quesadilla, or other mild melting cheese, shredded
12 6-inch corn tortillas
1 jar or can red sauce or enchilada sauce (I used homemade Rio sauce)

Add the peppers and garlic to a large frying pan over medium-high heat. Cook for 5 minutes, or until the peppers begin to slightly soften. If using fresh spinach, stir in and cook until slightly wilted. Remove from heat. Combine peppers, spinach, and cheese in a large bowl and toss to combine.
Spoon a little bit of enchilada sauce into the bottom of a baking dish – just enough sauce to create a very thin coating.
To form the enchiladas: Place a small hand full of the spinach and cheese mixture onto each tortilla. Fold up the ends, then fold over one of the sides. Use your fingers to press any filling that needs it back into place, then roll the whole thing over itself so that you have a neat little package. Place in the baking pan and repeat with other tortillas. Cover with the rest of the sauce, and top with a light sprinkle of cheese if you didn’t need it all for the filling.
Bake at 350 for 30 minutes.

Serves 6. Approx. 325 calories, 14.5 grams fat, 6.5 grams fiber, 16 grams protein