Vegetarian Spinach Enchiladas
This vegetarian enchilada recipe is weeknight-fast when you skip the step of filling and rolling the enchiladas and make a stacked enchilada casserole instead. Just layer the tortillas, sauce and cheesy spinach filling the way you would lasagna and have the casserole in the oven in 20 minutes.
- 114-ounce can diced tomatoes
- 1small onion, chopped
- 3teaspoons minced canned chipotle chiles, divided
- 1/4teaspoon salt
- 1 1/2cups low-fat, reduced-sodium cottage cheese
- 110-ounce package frozen chopped spinach, thawed and squeezed dry
- 1cup shredded Monterey Jack cheese, divided
- 1bunch scallions, sliced, white and green parts separated
- 1/2teaspoon garlic powder
- 86-inch corn tortillas
- Preheat oven to 450°F. Coat an 8-inch-square baking dish with cooking spray.
- Place tomatoes, onion, 2 teaspoons chipotle and salt in a blender. Puree until smooth. Mash cottage cheese in a medium bowl; stir in spinach, 1/2 cup cheese, scallion whites, garlic powder and the remaining 1 teaspoon chipotle.
- Spread 1/4 cup of the tomato sauce in the prepared baking dish. Cover with 4 tortillas (they will overlap). Spread on 1/2 cup sauce, then all the spinach filling. Top with another 1/4 cup sauce. Layer on the remaining 4 tortillas and the remaining 1 cup sauce. Sprinkle the remaining 1/2 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.
Chipotle chile 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.
Per serving (recipe makes 4 servings)
|Mono Saturated Fat||3g|