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spinach-enchiladas recipe

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 
            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.
 kwlacto lacto