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Monday, February 2, 2009

Spinach Enchiladas

Make without chicken for a great vegetarian dish.
1 tablespoon butter or margarine
½ cup sliced green onions
1 (9 ounce) package frozen spinach, thawed, squeezed to drain (I used the Green Giant spinach that is in a cream sauce, just thawed, no draining)
1½ cups cooked shredded chicken
1 cup low-fat small curd cottage cheese
½ cup light sour cream
6 ounces (1½ cups) shredded Monterey Jack cheese
12 (6 inch) corn tortillas (heated)
1 (10 ounce) can mild red enchilada sauce
sliced green onions for garnish (optional)

Heat oven to 375. Melt butter in large skillet over medium-high heat. Add ½ cup green onions; cook and stir 2 minutes or until crisp-tender. Add spinach and chicken; cook 1 minute or until warm, stirring occasionally. Remove from heat. Stir in cottage cheese, sour cream and 1 cup of the cheese. Spoon ¼ cup filling down center of each tortilla; roll up. Place, seam side down, in ungreased 13 x 9-inch baking dish. Pour enchilada sauce evenly over tortillas; sprinkle with remaining cheese.Bake at 375 for 15 to 20 minutes or until bubbly and thoroughly heated. Sprinkle with sliced green onions if desired.


Becca said...

Cole loved this and he has been picky lately. It's great way for me to get him to eat spinach.