Do you like cheese enchiladas? If so, these will probably be your thing. Assuming you like spinach and all 😉 Unlike many, I am not a cheese enchilada fan because of the texture. They’re just…floppy. Mushy, even. And just like these spinach enchiladas, I love the flavor, but just can’t get past the texture.
Did I like them? Yes-ish. But I would have to make some changes (to the texture) in order for me to make them again. I’m not all that creative…any ideas, friends? Though they would no longer be vegetarian, I was thinking shredded chicken? And maybe adding in some marinara, in place of enchilada sauce? More of an Italian enchilada. I…don’t…know!
Regardless of my texture issues with these dear spinach enchiladas, I do believe many of you would love them. So without further adieu, here they are 🙂
Spinach Enchiladas from Lynn’s Kitchen Adventures
1 Tbsp olive oil
1/2 onion, chopped
2 cloves garlic, minced
10 oz spinach
1 cup low-fat cottage cheese
1/2 cup low-fat sour cream
1 1/2 cups part-skim Colby/Monterey Jack cheese, shredded and divided
12 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce
Cook onion in oil for a few minutes until tender. Add garlic and cook for about 1 minute longer.
Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in cottage cheese, sour cream, and 1 cup of Monterey Jack cheese.
In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds.
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-in x 13-inch baking dish.
Pour enchilada sauce over the top, and sprinkle with the remaining 1/2 cup of Monterey Jack.
Bake at 375 for 20 minutes or until heated through. Yield: 12 enchiladas (6 servings, 2 enchiladas per serving).
Nutrition Information (per serving): 310 calories; 11.8 g. fat; 27 mg. cholesterol; 831 mg. sodium; 34.8 g. carbohydrate; 5.7 g. fiber; 17.2 g. protein
Result: Wonderful flavor! I wasn’t totally sold on the texture, but I think to solve this I would use ricotta in place of the sour cream, and possibly even half of the cottage cheese. I think the water content was just a bit too high and it caused the enchiladas to be a bit mushy. These do have outstanding flavor, however…definitely worth playing around with the texture to perfect![/print_this]
Please make me feel normal! 😉