Total Calories: 478
Yield: 12 enchiladas
In oil, sauté garlic over low heat for 3 minutes. Add oregano, dried ground chiles, and flour, and stir until oil is absorbed. Stir in tomato paste, water, salt, and vinegar, and continue stirring until smooth. Bring to a boil; reduce heat and cook over medium heat until thickened.
Mix cream cheese, spinach, scallions, green chile peppers, and lemon juice.
Preheat oven to 350°. Grease a 9x13-inch baking pan. Fill each tortilla with 2 tablespoons filling and roll up. Place in baking pan. Reserving one cup sauce for serving at table, pour remaining sauce over filled tortillas. Top with grated cheese. Bake 20 minutes or until sauce is bubbling. Serve with reserved enchilada sauce.
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