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Note: For the spinach, it must be: thawed, drained, squeezed dry. (Tip: to quickly dry spinach, put it in your Potato ricer and squeeze away). Preheat oven to 375 degrees F. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add 1/4 cup green onions and garlic; sauté 2 minutes. Add spinach; sauté 3 minutes. Remove from heat; stir in 1 cup Monterey jack Cheese, cottage cheese, and sour cream. Fill a skillet with water to a depth of 1 inch; bring to a simmer. Dip tortillas, 1 at a time, in simmering water using tongs. Immediately spoon about 1/4 cup of the spinach mixture down the center of each softened tortillas; and roll up. 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. Combine enchilada sauce and tomato sauce; pour evenly over enchiladas. Cover and bake at 375 degrees F. for 20 minutes. Sprinkle remaining 1 cup Monterey jack Cheese evenly over enchiladas. Bake uncovered, an additional 5 minutes or until Cheese melts. Sprinkle remaining 1/4 cup green onions evenly over enchiladas. 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 (419) 843-7846

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