Instructions: Place water (or broth) and onion in a medium saucepan. Saute until onion softens slightly. Add the spinach. Cover and steam until just tender, 4 to 5 minutes. Remove from heat. Add rice and seasonings. Mix and set aside. Preheat oven to 350 degrees. Spread 1 cup of Enchilada sauce over the bottom of a casserole dish. Spread a line of the spinach-rice mixture down the center of a tortilla. Roll up and place, seam-side down, in the casserole. Repeat until all of the ingredients are used. Pour the remaining sauce over the tortillas. Cover and bake for 30 minutes.

Top with low-fat cheddar cheese and/or serve with a bit of low-fat sour cream.

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