Post by Loupy on Jan 3, 2014 15:36:12 GMT -7
Spinach Enchiladas
From Lynn @ www.lynnskitchenadventures.com/
I like this recipe because it is meatless. I enjoy having a meatless meal once in a while and this is a meatless meal that my husband actually loves.
Not only is this meatless, it is really easy to put together. If you want to make it even easier, instead of making regular enchiladas, layer it like an enchilada pie. I do that when I am in a hurry and it works really well.
Ingredients:
2 tablespoons of oil
1/2 onion, chopped
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
1 cup cottage cheese
1/2 cup sour cream
2 cups shredded Monterey Jack cheese
10 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce (or use my homemade enchilada sauce) [posted on the homemade board]
Instructions:
Cook onion in oil for a few minutes until tender.
Add garlic and cook for about 1 minute longer.
Stir in spinach, and cook for about 5 more minutes.
Remove from the heat, and mix in cottage cheese, sour cream, and 1 cup of Monterey Jack cheese.
In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds.
Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla.
Roll up, and place seam side down in a 9×13 inch baking dish.
Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
Bake at 375 for 20 minutes or until heated through.
© 2008–2014 Lynn's Kitchen Adventures. All rights reserved
From Lynn @ www.lynnskitchenadventures.com/
I like this recipe because it is meatless. I enjoy having a meatless meal once in a while and this is a meatless meal that my husband actually loves.
Not only is this meatless, it is really easy to put together. If you want to make it even easier, instead of making regular enchiladas, layer it like an enchilada pie. I do that when I am in a hurry and it works really well.
Ingredients:
2 tablespoons of oil
1/2 onion, chopped
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
1 cup cottage cheese
1/2 cup sour cream
2 cups shredded Monterey Jack cheese
10 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce (or use my homemade enchilada sauce) [posted on the homemade board]
Instructions:
Cook onion in oil for a few minutes until tender.
Add garlic and cook for about 1 minute longer.
Stir in spinach, and cook for about 5 more minutes.
Remove from the heat, and mix in cottage cheese, sour cream, and 1 cup of Monterey Jack cheese.
In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds.
Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla.
Roll up, and place seam side down in a 9×13 inch baking dish.
Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
Bake at 375 for 20 minutes or until heated through.
© 2008–2014 Lynn's Kitchen Adventures. All rights reserved
