Spinach Enchiladas
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
5
ingredients
- 14.79 ml olive oil
- 118.29 ml chopped onion
- 2 garlic cloves, minced
- 283.49 g frozen chopped spinach, thawed and drained, squeezed dry
- 236.59 ml low fat cottage cheese
- 118.29 ml sour cream
- 473.18 ml shredded monterey jack cheese
- 10 (60 inch) corn tortillas
- 538.64 g enchilada sauce
directions
- 375 oven.
- Garlic and onion over medium heat, stir in spinach, 5 more minutes. Remove from heat. Add cottage cheese, sour cream, and 1 cup of monterey jack cheese.
- Pour enchilada sauce at bottom of baking dish. Layer with tortillas, then mixture, then tortillas and mixture again. Pour enchilada sauce over. Cover with rest of cheese.
- Bake 15-20 minutes.
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RECIPE SUBMITTED BY
digifoo
Newport News, 86
<p>I became a vegetarian (again) in October 2008. I like to experiment and tend to use recipes as a suggestion. I like all types of flavors but cook mostly Mexican and Italian dishes. <br /> <br />I store my recipes in a notebook with sheet protectors for a few. I'm in the process of moving my favorites to here. I also posted recipes that I found interesting but haven't tried yet.</p>