Creamy Spinach Enchiladas

Ingredients

• 1/2 cup sliced green onions, divided
• 1/2 x clove garlic, minced
• 1/2 x 10 oz pack of frozen spinach
• 2 cups Monterey jack cheese - reduced fat, divided
• 1/2 cup 1% low fat cottage cheese
• 1/4 cup fat free sour cream
• 5 x corn or flour tortillas (6 inch)
• 1/2 can Enchilada Sauce (10 oz)
• 1/2 can tomato sauce (unsalted - 10 oz)

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