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Vegetarian Spinach Enchiladas
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Brief Description
Layered enchilada dish for an easy healthy dinner in less than 45 minutes costing less than $2 per serving.
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Main Ingredient
spinach
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Category: Vegetarian
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Public
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Source:
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Tags:
Quick & Easy Vegetarian Gluten-Free Heart-Healthy Low-Cholesterol
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Notes:
Chipotle chile peppers in adobo sauce are smoked jalapeños packed in a flavorful, spicy sauce. Small cans can be found with Mexican foods at large supermarkets. After opened, they will last for up to 2 months in the refrigerator or 6 months in the freezer.
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Posted By: groovybeets.com
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Posted On: Oct 17, 2014
Number of Servings:
Ingredients:
- 1 cans - diced tomatoes
- 1 - small onion
- 3 teaspoons - minced canned chipotle chiles
- 1/4 teaspoons - salt
- 1 1/2 cups - low-fat reduced-sodium cottage cheese
- 1 packages - frozen spinach
- 1 cups - shredded Monterey Jack cheese
- 1 bunches - scallions
- 1/2 teaspoons - garlic powder
- 8 - 6-inch corn tortillas
Directions:
Preheat oven to 450°F. Coat an 8-inch-square baking dish with cooking spray.
Place tomatoes, onion, 2 teaspoons chipotle and salt in a blender. Puree until smooth. Mash cottage cheese in a medium bowl; stir in spinach, 1/2 cup cheese, scallion whites, garlic powder and the remaining 1 teaspoon chipotle.
Spread 1/4 cup of the tomato sauce in the prepared baking dish. Cover with 4 tortillas (they will overlap). Spread on 1/2 cup sauce, then all the spinach filling. Top with another 1/4 cup sauce. Layer on the remaining 4 tortillas and the remaining 1 cup sauce. Sprinkle the remaining 1/2 cup cheese on top.
Bake the casserole until the cheese is melted and the filling is hot, about 25 minutes. Sprinkle with 2 tablespoons of the reserved scallion greens.
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