I found a recipe for vegetarian enchiladas on another food blog that I read regularly: Iowa Girl Eats (http://iowagirleats.com/2010/03/04/the-elusive-winter-iowan-emerges-recipe/). I adapted the recipe a bit and made these:
Serves 4 (2 enchiladas per person)
Ingredients
1 TB of extra virgin olive oil
1/2 small yellow onion, diced
2 sprinkles of crushed red pepper flakes
2 sprinkles of garlic powder
1 10 oz box of frozen chopped spinach, thawed with the water squeezed out*
1 1/4 cup of low-fat cottage cheese, drained
1/2 cup of plain Greek yogurt
1 Tsp of nutritional yeast
black pepper
1 sprinkle of mild chili powder
8 tortillas of your choice-I recommend not getting the GIANT ones, as you may run out of filling (I used the La Tortilla Factory Fiesta Soft Wraps (mini) tortillas that I bought in Des Moines this past weekend)
1 14.5 oz can of enchilada sauce
1 7 oz package of shredded fat-free or part-skim cheddar cheese
*An easy way to squeeze the water out of the thawed spinach is to place the spinach in a bowl or on a plate and set an additional bowl or plate onto the first one. Push the bowl or plate down to squeeze the spinach and drain the water from the first bowl or plate.
1. Preheat oven to 375 degrees F.
2. Heat EVOO over medium heat. Add onion and saute until tender.
3. Once onion is tender, add crushed red pepper flakes, garlic powder, and spinach. Cook until spinach is heated through.
4. While spinach is cooking, combine cottage cheese, yogurt, nutritional yeast, a few sprinkles of black pepper, and mild chili powder.
5. Combine the cooked spinach mixture and the cottage cheese mixture.
6. Warm tortillas in the microwave for about 30 seconds so that they fold easily.
7. Spread a thin layer of enchilada sauce into the bottom of a 13 x 9″ baking dish.
8. Distribute the spinach/cottage cheese mixture evenly amongst the tortillas. Roll up each tortilla and place them into the baking dish with the seam side down.
9. Top each enchilada with enchilada sauce and cheese.
10. Bake, uncovered, for approximately 17-20 minutes, or until cheese is melted.
Look at the ooey gooey melted cheese…
and that delicious (and healthy!) filling. This dish sure satisfied my cravings for Mexican food.
