Spinach and Cottage Cheese Enchiladas Verdes
- Number of Servings: 6
Ingredients
Base Enchiladas1 Tbsp olive oil1 10oz package frozen spinach, defrosted and drained1 onion, finely chopped4 cloves garlic, finely chopped1 cup nonfat cottage cheese1/2 cup Daisy Light sour cream6 room temperature tortillas1/2 cup tomatillo salsa verdeWhite Sauce Base:1.5 Tbsp Smart Balance1 Tbsp corn starch1 cup rice milk (or soy or regular...)1/2 cup salsa verde1/4 cup Daisy Light sour cream1/4 cup mexican blend cheeseMexican blend cheese and cilantro for garnish
Directions:
Preheat oven to 350. Warm oil in skillet over medium heat. Add onion and cook until translucent. Add garlic and cook for 1 minute before adding spinach. Saute for ~5 minutes and mix well in the pan. Remove from heat. In a saucepan, melt butter over medium heat and add cornstarch. Blend well. Add milk slowly and mix well. Stir constantly. Bring to boil over high heat and reduce to a simmer for 2 minutes. Add salsa verde and sour cream, stir until blended. Add cheese and stir. Going back to the spinach and onion mixture, add cottage cheese and sour cream and mix well. Mix in salsa verde. Take a large rectangular casserole dish (9x13? 8x11?) and spray lightly with Pam. Take tortillas and fill with spinach mixture down the center, fold and lay fold side down in the pan. Repeat with next tortilla, placing it in the dish with no space between it and the one before it. Repeat for remaining 4 tortillas. Pour sauce mixture over the top of the tortillas making sure that no area is dry. Sprinkle lightly with cheese for garnish if desired. Bake for 15-20 minutes until sauce is bubbling and cheese is melted on top.
Serving Size: makes 6 enchiladas
Number of Servings: 6
Recipe submitted by SparkPeople user SUNCATNIN.
Preheat oven to 350. Warm oil in skillet over medium heat. Add onion and cook until translucent. Add garlic and cook for 1 minute before adding spinach. Saute for ~5 minutes and mix well in the pan. Remove from heat. In a saucepan, melt butter over medium heat and add cornstarch. Blend well. Add milk slowly and mix well. Stir constantly. Bring to boil over high heat and reduce to a simmer for 2 minutes. Add salsa verde and sour cream, stir until blended. Add cheese and stir. Going back to the spinach and onion mixture, add cottage cheese and sour cream and mix well. Mix in salsa verde. Take a large rectangular casserole dish (9x13? 8x11?) and spray lightly with Pam. Take tortillas and fill with spinach mixture down the center, fold and lay fold side down in the pan. Repeat with next tortilla, placing it in the dish with no space between it and the one before it. Repeat for remaining 4 tortillas. Pour sauce mixture over the top of the tortillas making sure that no area is dry. Sprinkle lightly with cheese for garnish if desired. Bake for 15-20 minutes until sauce is bubbling and cheese is melted on top.
Serving Size: makes 6 enchiladas
Number of Servings: 6
Recipe submitted by SparkPeople user SUNCATNIN.
Nutritional Info Amount Per Serving
- Calories: 274.4
- Total Fat: 13.6 g
- Cholesterol: 20.0 mg
- Sodium: 807.8 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 15.5 g
- Protein: 18.9 g
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