Date: Mon, 06 Mar 95 10:24:03 EST
From: KITTY Kathleen Bennett (bennet@chuma.cas.usf.edu)
Title: Spinach Enchiladas
Categories: Main dish, Low-fat
Yield: 10 servings
10 Fatfree tortillas 1 c Nonfat cottage cheese
1/2 c Green onions, sliced 1/2 c Nonfat sour cream
10 oz Frozen chopped spinach, 2 c Nonfat Monterey Jack
cheese
Thawed and drained 10 oz Enchilada sauce
Remove tortillas from refrigerator; set aside. Preheat oven to 375 degrees
F. Heat a large nonstick skillet that has been lightly coated with cooking
spray. Heat green onions and spinach until tender and moisture is
evaporated, stirring occasionally. Remove from heat; stir in cottage
cheese, sour cream and 1 cup shredded cheese (reserve 1 cup for later).
Warm tortillas according to package directions. Divide filling between
tortillas and spoon down the center of each tortilla; roll up. Place seam
side down in 9x13-inch baking dish. Pour enchilada sauce evenly over
tortillas; top with remaining shredded cheese. Bake for 15-20 minutes or
until bubbly and heated through. Makes 10 enchiladas.
Adapted from "Fast & Easy Recipes" by Buena Vida Fat Free Tortillas,
Azteca Foods Inc.
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