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Vegetarian Spinach Enchiladas 3 Rating(s)

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 cans - diced tomatoes, 14 oz.
  • 1 - small onion, chopped
  • 3 teaspoons - minced canned chipotle chiles, divided
  • 1/4 teaspoons - salt
  • 1 1/2 cups - low-fat reduced-sodium cottage cheese
  • 1 packages - frozen spinach, 10 oz., thawed, squeezed dry
  • 1 cups - shredded Monterey Jack cheese, divided
  • 1 bunches - scallions, sliced, white and green parts separated
  • 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.

    Brief Description

    Layered enchilada dish for an easy healthy dinner in less than 45 minutes costing less than $2 per serving.

    Main Ingredient:

    spinach

    Category:  Vegetarian

    Cuisine:  Mexican

    Prep Time: 20 min
    Cook Time: 25 min

    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.

    Source

    Eating Well Magazine

    Posted By:

    cookingmama

    Posted On:

    September 8, 2013

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