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Ingredients[]

Directions[]

  1. Thaw, drain, and squeeze dry the spinach.
  2. Preheat oven to 375 degrees F.
  3. Coat a nonstick skillet with cooking spray; place over medium heat until hot.
  4. Add 1/4 cup green onions and garlic; sauté 2 minutes.
  5. Add spinach; sauté 3 minutes.
  6. Remove from heat; stir in monterey jack cheese, cottage cheese, and sour cream.
  7. Fill a skillet with water to a depth of 1 inch; bring to a simmer.
  8. Dip tortillas, 1 at a time, in simmering water using tongs.
  9. Immediately spoon about 1/4 cup of the spinach mixture down the center of each softened tortillas; and roll up.
  10. Place 2 enchiladas in each of 5 individual gratin dishes or arrange all enchiladas in a single layer in an 11 x 7 inch baking dish coated with cooking spray.
  11. Combine enchilada sauce and tomato sauce; pour evenly over enchiladas.
  12. Cover and bake at 375 degrees F. for 20 minutes.
  13. Sprinkle remaining 1 cup monterey jack cheese evenly over enchiladas.
  14. Bake uncovered, an additional 5 minutes or until cheese melts.
  15. Sprinkle remaining green onions evenly over enchiladas.


Notes[]

  • Yield: 5 servings (serving size: 2 enchiladas)
  • Per Serving: 372 Calories; 27 grams of Protein; 11 grams of Fat; 5.8 grams of Fiber; 645 mg. of Sodium; 616 mg. Calcium.
  • Submitted By: Kathleen Hooker, Traveling Gourmet Personal Chef Service, Toledo, OH