{"id":3133,"date":"2019-10-10T13:00:02","date_gmt":"2019-10-10T16:00:02","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=3133"},"modified":"2019-10-07T23:47:05","modified_gmt":"2019-10-08T02:47:05","slug":"vegetarian-spinach-enchiladas","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/10\/10\/vegetarian-spinach-enchiladas\/","title":{"rendered":"Vegetarian Spinach Enchiladas"},"content":{"rendered":"<h2 class=\"headingH2GuttersIngredients\">Ingredients<\/h2>\n<div class=\"gsWidgetTarget\">\n<div class=\"pol-sale-container\">\n<div>\n<div class=\"pol-message-dialog\">\n<p class=\"pol-message-dialog-text\">1 14-ounce can diced tomatoes<\/p>\n<p class=\"pol-message-dialog-text\">1 small onion, chopped<\/p>\n<p class=\"pol-message-dialog-text\">3 teaspoons minced canned chipotle chiles , divided<\/p>\n<p class=\"pol-message-dialog-text\">\u00bc teaspoon salt<\/p>\n<p class=\"pol-message-dialog-text\">1\u00bd cups low-fat, reduced-sodium cottage cheese<\/p>\n<p class=\"pol-message-dialog-text\">1 10-ounce package frozen chopped spinach, thawed and squeezed dry<\/p>\n<p class=\"pol-message-dialog-text\">1 cup shredded Monterey Jack cheese, divided<\/p>\n<p class=\"pol-message-dialog-text\">1 bunch scallions, sliced, white and green parts separated<\/p>\n<p class=\"pol-message-dialog-text\">\u00bd teaspoon garlic powder<\/p>\n<p class=\"pol-message-dialog-text\">8 6-inch corn tortillas<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<h2 class=\"headingH2Gutters\">Preparation<\/h2>\n<div class=\"directions--section\">\n<div class=\"directionsSectionSteps\">\n<ol class=\"listNumbers recipeDirectionsList\">\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Preheat oven to 450\u00b0F. Coat an 8-inch-square baking dish with cooking spray.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Place tomatoes, onion, 2 teaspoons chipotle and salt in a blender. Puree until smooth. Mash cottage cheese in a medium bowl; stir in spinach, \u00bd cup cheese, scallion whites, garlic powder and the remaining 1 teaspoon chipotle.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Spread \u00bc cup of the tomato sauce in the prepared baking dish. Cover with 4 tortillas (they will overlap). Spread on \u00bd cup sauce, then all the spinach filling. Top with another \u00bc cup sauce. Layer on the remaining 4 tortillas and the remaining 1 cup sauce. Sprinkle the remaining \u00bd cup cheese on top.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">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.<\/span><\/li>\n<\/ol>\n<p><img decoding=\"async\" src=\"http:\/\/images.media-allrecipes.com\/userphotos\/960x960\/4472208.jpg\" alt=\"Vegetarian Spinach Enchiladas\" \/><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1 14-ounce can diced tomatoes 1 small onion, chopped 3 teaspoons minced canned chipotle chiles , divided \u00bc teaspoon salt 1\u00bd 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 \u00bd teaspoon [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-3133","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3133","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=3133"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3133\/revisions"}],"predecessor-version":[{"id":3134,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3133\/revisions\/3134"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=3133"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=3133"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=3133"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}