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November 7, 2010

Spinach Enchilada's

  • 2 Tbsp. oil
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 oz.) pkg. frozen chopped spinach , thawed, drained and squeezed dry
  • 1 (8 oz.) pkg. cream cheese, softened
  • 1 c. cottage cheese
  • 1/2 c. sour cream
  • 2 c. Jack cheese, shredded, divided
  • 10 (6 inch) tortillas (corn or white flour)
  • 1 (19 oz.) can enchilada sauce
Preheat oven to 375 Degree's.
Coat a 9x13 baking dish with non-stick spray.
In a large skillet cook onion in oil until tender and translucent. Add garlic and cook for about 1 minute longer.
Stir in spinach, and cook for about 5 more minutes. Add cream cheese and stir until it is melted and completely mixed in. Remove from the heat, and add the cottage cheese, sour cream, and 1 c. Jack cheese.

Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9×13 inch baking dish.

Pour enchilada sauce over the top, and sprinkle with the remaining cup of  Jack cheese.

Bake uncovered for 25 minutes.  You can also cover the dish with foil and bake for around 40 minutes if you need to hold the dish a bit longer before serving.

TIP: I made these twice in 1 week for my family and also for a family who needed a meal brought to them.  I made the meal for the other family 1st, and when I made the one for my family I discovered the only enchilada sauce I had on hand was Green Chili Enchilada Sauce.  Well the enchilada's turned out amazingly good. I think I prefer them with the green sauce~try this variation too~
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1 comment:

Unknown said...

Love a vegetarian style meal. This sounds delish. I love my meat and chicken enchiladas but I would love to try this. Thanks for linking Jen