Spinach and Cottage Cheese Enchiladas Verdes

Base Enchiladas
1 Tbsp olive oil
1 10oz package frozen spinach, defrosted and drained
1 onion, finely chopped
4 cloves garlic, finely chopped
1 cup nonfat cottage cheese
1/2 cup Daisy Light sour cream
6 room temperature tortillas
1/2 cup tomatillo salsa verde

White Sauce Base:
1.5 Tbsp Smart Balance
1 Tbsp corn starch
1 cup rice milk (or soy or regular...)
1/2 cup salsa verde
1/4 cup Daisy Light sour cream
1/4 cup mexican blend cheese

Mexican blend cheese and cilantro for garnish

I made this with the low-carb/low-calorie tortillas, olive oil, smart balance, rice milk, fat free cottage cheese, and reduced fat sour cream. Also, the green enchilada sauce works just as well as salsa verde and is slightly lower sodium

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.