Spinach Enchiladas

hindyg (CC-BY)
  • 1 14-ounce can diced tomatoes
  • 1 Small onion, chopped
  • 3 teaspoons Minced canned chipotle chiles, divided
  • ¼ teaspoon Salt
  • 1½ cups Low-fat, reduced-sodium cottage cheese
  • 1 10 oz package frozen chopped spinach, thawed and squeezed dry
  • 1 cup Shredded Monterey Jack cheese, divided
  • 1 Bunch scallions, sliced, white and green parts separated
  • ½ teaspoon Garlic powder
  • 8 6-inch corn tortillas

Preheat oven to 450°F. Coat an 8-inch-square baking dish with cooking spray.

Place tomatoes, onion, 2 teaspoons chipotle and salt in a blender. Puree until smooth. Mash cottage cheese in a medium bowl; stir in spinach, 1/2 cup cheese, scallion whites, garlic powder and the remaining 1 teaspoon chipotle.

Stay informed on the latest news

Sign up for WPR’s email newsletter.

This field is for validation purposes and should be left unchanged.

Spread 1/4 cup of the tomato sauce in the prepared baking dish.Cover with 4 tortillas (they will overlap). Spread on 1/2 cup sauce, then all the spinach filling. Top with another 1/4 cup sauce. Layer on the remaining 4 tortillas and the remaining 1 cup sauce. Sprinkle the remaining 1/2 cup cheese on top.

Bake the casserole until the cheese is melted and the filling is hot, about 25 minutes. Sprinkle with 2 tablespoons of the reserved scallion greens.

Servings: 4

Related Stories