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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I wasn't even a huge fan of enchiladas before I ate these! The spinach and blend of cheeses give this dish a wonderful flavor. Substitute salsa in place of the enchilada sauce for a different twist! It's just as great! Ingredients:
1 tablespoon margarine |
1/2 cup scallions or 1/2 cup green onion, chopped |
1 (10 ounce) package frozen chopped spinach |
1 cup low fat cottage cheese |
6 ounces low-fat monterey jack cheese |
12 flour tortillas |
10 ounces enchilada sauce |
1/2 cup fat free sour cream |
Directions:
1. Heat oven to 375*.
2. Melt margarine in large skillet over medium-high heat.
3. Add the green onions; cook and stir 2 minutes or until crisp-tender.
4. Add spinach; cook 1 minute or until spinach is warm, stirring occassionally.
5. Remove from heat.
6. Stir in cottage cheese, sour cream and 1 cup of the Monterey Jack cheese.
7. Spoon 1/4 cup filling down center of each tortilla; roll up.
8. Place, seam side down, in ungreased 13x9 baking dish.
9. Pour enchilada sauce evenly over tortillas.
10. Sprinkle with remaining cheese.
11. Bake at 375 for 15-20 minutes or until bubbly and thoroughly heated.
12. Garnish with green onions.
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