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Spinach Enchiladas

We moved to Southern California many years ago from Minnesota. We especially like the Mexican food that's served here. These enchiladas have become a family favorite. —William Parman, Oxnard, California
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    8 servings

Ingredients

  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (6 ounces) tomato paste
  • 3 to 4 teaspoons chili powder
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 3 greens onions, chopped
  • 1/3 cup sour cream
  • 1/4 cup 4% cottage cheese, drained
  • 1-1/2 cups shredded Colby/Monterey Jack cheese, divided
  • 6 to 8 corn tortillas (7 inches)

Directions

  • 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 11x7-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.
Nutrition Facts
1 each: 182 calories, 9g fat (6g saturated fat), 27mg cholesterol, 453mg sodium, 18g carbohydrate (4g sugars, 4g fiber), 9g protein.

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