Vegetarian Spinach Enchiladas
Date: Nov. 23rd, 2019 - 1:00 PM
Ingredients
1 (14-ounce) can diced tomatoes
1 small onion, chopped
3 teaspoons minced canned chipotle chilis, divided. Chipotle chili peppers in adobo sauce are smoked jalapeños packed in a flavorful, spicy sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they’ll keep for up to 2 weeks in the refrigerator or 6 months in the freezer.
¼ teaspoon salt
1½ cups low-fat, reduced-sodium cottage cheese
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup shredded Monterey Jack cheese, divided
1 bunch scallions, sliced, white and green parts separated
½ teaspoon garlic powder
8 (6-inch) corn tortillas
Preparation
- Preheat oven to 450°F. Coat an 8-inch-square baking dish with cooking spray.
- Place tomatoes, onion, 2 teaspoons chipotle chilis and salt in a blender. Puree until smooth. Mash cottage cheese in a medium bowl; stir in spinach, ½ cup cheese, scallion whites, garlic powder and the remaining 1 teaspoon chipotle chilis.
- Spread ¼ cup of the tomato sauce in the prepared baking dish. Cover with 4 tortillas (they will overlap). Spread on ½ cup sauce, then all the spinach filling. Top with another ¼ cup sauce. Layer on the remaining 4 tortillas and the remaining 1 cup sauce. Sprinkle the remaining ½ cup cheese on top.
- Bake the casserole until the cheese is melted and the filling is hot, about 25 minutes. Sprinkle with 2 tablespoons of the reserved scallion greens.
