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spinach-enchiladas

Course Vegetables
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 1 can chicken broth (14-1/2 oz)
  • 1 can tomato paste (6 oz)
  • 3 to 4 tsps dark chili powder
  • 1 pkg. spinach frozen, chopped, thawed and well drained
  • 3 green onions chopped
  • 1/3 cup sour cream
  • 1/4 cup cottage cheese (4 %) drained
  • 1 1/2 cups Monterey jack /Colby, divided
  • 6 to 8 corn tortillas (7 inches)

Instructions

  • For the sauce, whisk the broth, tomato paste and chili powder in a saucepan. Simmer, uncovered, for 5 minutes.
  • Meanwhile, combine spinach, onions, sour cream and cottage cheese in a bowl; stir in 1 cup shredded cheese.
  • Spoon 1/2 cup of the sauce into a greased 11-in. x 7-in. baking dish. Dip tortillas into the remaining sauce; spoon about 1/4 cup spinach mixture down the center of each tortilla.
  • Roll up and place, seam side down, in the baking dish. Top with the remaining sauce and cheese. Bake, uncovered, at 350° for 20 minutes or until bubbly. Yield: 6-8 servings.