Spinach And Cheese Enchiladas Recipe

Name: Spinach And Cheese Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 1 large onion, finely chopped; 10 ounces frozen chopped spinach, thawed and drained; 10 corn tortillas; 1 (10 ounce) can mild enchilada sauce; 1 cup cottage cheese; 1 cup cheddar cheese, shredded; 2 egg whites; 1/2 teaspoon salt; cheddar cheese, shredded, for topping (optional); chives, chopped, for topping (optional)

Servings: persons

1 teaspoon olive oil
1 large onion, finely chopped
10 ounces frozen chopped spinach, thawed and drained
10 corn tortillas
1 (10 ounce) can mild enchilada sauce
1 cup cottage cheese
1 cup cheddar cheese, shredded
2 egg whites
1/2 teaspoon salt
cheddar cheese, shredded, for topping (optional)
chives, chopped, for topping (optional)

1
Preheat oven to 450 degrees.
2
Heat oil in medium size skillet over medium heat. Add onion, saute 3 minutes. Add garlic, saute 1 minute. Add spinach, cook, stirring, until mixture in dry. Set aside.
3
Wrap tortillas in aluminum foil. Place packet on oven shelf. Bake 5 minutes to warm tortillas.
4
Pour enchilada sauce into 11 x 7 x 2 inch baking dish. Set aside.
5
Combine cottage cheese, cheddar, egg white and salt in medium bowl. Stir in spinach mixture.
6
One at a time, remove warm tortillas from foil packet. Spread 1/4 cup cottage cheese mixture in center. Roll tortilla up and place seam side down in a baking dish. Repeat with remaining tortillas and cheese mixture.
7
Cover tightly with aluminum foil. Bake 30 minutes.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 teaspoon olive oil, 1 large onion, finely chopped, 10 ounces frozen chopped spinach, thawed and drained, 10 corn tortillas, and more.

Yes, Spinach And Cheese Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach And Cheese Enchiladas

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