Spinach and Cheese Enchiladas |
|
 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 5 |
|
Very tasty. Ingredients:
1 teaspoon olive oil |
1 large onion, finely chopped |
10 ounces frozen chopped spinach, thawed and drained |
10 corn tortillas |
1 (10 ounce) can mild enchilada sauce |
1 cup cottage cheese |
1 cup cheddar cheese, shredded |
2 egg whites |
1/2 teaspoon salt |
cheddar cheese, shredded, for topping (optional) |
chives, chopped, for topping (optional) |
Directions:
1. Preheat oven to 450 degrees.
2. Heat oil in medium size skillet over medium heat. Add onion, saute 3 minutes. Add garlic, saute 1 minute. Add spinach, cook, stirring, until mixture in dry. Set aside.
3. Wrap tortillas in aluminum foil. Place packet on oven shelf. Bake 5 minutes to warm tortillas.
4. Pour enchilada sauce into 11 x 7 x 2 inch baking dish. Set aside.
5. Combine cottage cheese, cheddar, egg white and salt in medium bowl. Stir in spinach mixture.
6. One at a time, remove warm tortillas from foil packet. Spread 1/4 cup cottage cheese mixture in center. Roll tortilla up and place seam side down in a baking dish. Repeat with remaining tortillas and cheese mixture.
7. Cover tightly with aluminum foil. Bake 30 minutes.
|
|