Spinach/Cottage Cheese Enchiladas
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 128.3
- Total Fat: 5.0 g
- Cholesterol: 9.7 mg
- Sodium: 673.2 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 1.0 g
- Protein: 11.1 g
View full nutritional breakdown of Spinach/Cottage Cheese Enchiladas calories by ingredient
Number of Servings: 10
Ingredients
-
1 Tbsp Butter
2 Cloves Garlic, Minced
1/3 Cup Chopped Green Onion
1 package frozen chopped spinach (10oz), cooked, drained and squeezed dry
1 1/4 cup Lowfat Cottage Cheese
1/4 Cup Plain Yogurt (recipe calculates whole milk yogurt)
2 cups Reduced Fat Cheddar
10 Corn Tortillas
1 19 oz Can Mild Enchilada Sauce (I only used about 3/4 of the can, to avoid drowning the enchiladas- make your own sauce if you have time!)
Olive Oil Cooking Spray
9x13 baking dish
(Additional Seasonings that may give more flavor/spice: Chili Powder, Cumin, Onion Powder, Cayenne Pepper, Salt, Pepper, etc- I did not include these, but if you prefer them, add them to the cheese mixture. I like it as is, but I don't like spicy foods)
Directions
Preheat oven to 375
Melt butter in a saucepan over medium heat. Add Green Onion and Garlic. Saute until soft. Add Spinach, cook 5 more minutes.
Remove from heat, add Cottage Cheese, Yogurt and 3/4 cup of the Cheddar.
Spritz a skillet with cooking spray, heat a couple minutes at medium. Warm tortillas, one at a time, until pliable. You may have to spritz the pan with cooking spray between every 3rd or 4th tortilla. It helps to assemble one enchilada while the next tortilla is heating.
To assemble, take a warm tortilla, and fill with 1/4 cup of the spinach/cheese mixture. Roll up and place seam side down in your baking dish.
When all enchiladas are in the pan, top with enchilada sauce and the remaining cheese.
Bake 20-25 minutes or until sauce is bubbling.
My 9x13 dish fits 10 enchiladas perfectly.
Number of Servings: 10
Recipe submitted by SparkPeople user LTHILES.
Melt butter in a saucepan over medium heat. Add Green Onion and Garlic. Saute until soft. Add Spinach, cook 5 more minutes.
Remove from heat, add Cottage Cheese, Yogurt and 3/4 cup of the Cheddar.
Spritz a skillet with cooking spray, heat a couple minutes at medium. Warm tortillas, one at a time, until pliable. You may have to spritz the pan with cooking spray between every 3rd or 4th tortilla. It helps to assemble one enchilada while the next tortilla is heating.
To assemble, take a warm tortilla, and fill with 1/4 cup of the spinach/cheese mixture. Roll up and place seam side down in your baking dish.
When all enchiladas are in the pan, top with enchilada sauce and the remaining cheese.
Bake 20-25 minutes or until sauce is bubbling.
My 9x13 dish fits 10 enchiladas perfectly.
Number of Servings: 10
Recipe submitted by SparkPeople user LTHILES.