Spanish-Rice Enchiladas

Directions

1. Place water and onion in a medium saucepan. Sauté 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.

4. Preheat oven to 350℉ (180℃).

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.