"Hunger is the best sauce in the world."--Cervantes

Creamy Spinach Enchiladas Recipe

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This recipe for Creamy Spinach Enchiladas, by , is from Our Family, Our Traditions, Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jodi (Euler) Roos
Added: Monday, September 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. sliced green onions, divided
1 garlic clove, minced
1 package frozen chopped spinach--thaw and drain
1 can black beans (optional)
2 c. (8 oz) shredded Monterey Jack cheese
1 c. low fat cottage cheese
1/2 c. fat free or low fat sour cream
10 (6 in) corn tortillas
18 oz green enchilada sauce (from can)

Directions:
Directions:
Preheat oven to 375. Coat nonstick skillet w/ cooking spray and place over medium heat. Add 1/4 c. green onions and garlic, saute 2 minutes. Add spinach, saute 3 minutes. Remove from heat. Stir in beans, 1 c. cheese, cottage cheese, and sour cream. Fill small skillet w/ water (1 inch deep) and bring to a simmer. Dip tortillas in water w/ tongs and immediately spoon 1/4 c. mixture down the center of each and roll up. Arrange on baking dish (13x9) coated with cooking spray. Pour enchilada sauce evenly over enchiladas. Cover and bake for 20 minutes. Sprinkle w/ remaining cheese. Bake, uncovered, for 5 minutes more. Sprinkle w/ remaining green onions.

 

 

 

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