Tagline / Description
"low fat, vegetarian"
Ingredients
10 corn tortillas 1 c Nonfat cottage cheese
1/2 c Green onions, sliced 1/2 c Nonfat sour cream
10 oz Frozen chopped spinach, 2 c Nonfat Monterey Jack cheese
thawed and drained 10 oz can Enchilada sauce
.
Instructions
Remove tortillas from refrigerator; set aside. Preheat oven to 375 degrees F.
Heat a large nonstick skillet that has been lightly coated with cooking
spray. Heat green onions and spinach until tender and moisture is
evaporated, stirring occasionally. Remove from heat; stir in cottage
cheese, sour cream and 1 cup shredded cheese (reserve 1 cup for later).
Warm tortillas according to package directions. Divide filling between
tortillas and spoon down the center of each tortilla; roll up. Place seam
side down in 9x13-inch baking dish. Pour enchilada sauce evenly over
tortillas; top with remaining shredded cheese. Bake for 15-20 minutes or
until bubbly and heated through.
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