Spinach Enchiladas With Three Colors
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mexican | Casseroles, Mexican | 8 | Servings |
INGREDIENTS
| 1 | Frozen spinach thawed | |
| 1 | Cottage cheese low fat | |
| 6 | oz | Cream chesse room temperatue |
| 2 | t | Cumin powder |
| 2 | t | Chili powder |
| 1 | Dried chili anchos | |
| 2 | c | Water |
| 1 | T | Cornstarch |
| 3 | T | Margarine low fat |
| 2 | T | Achiote powder |
| 3 | Cloves garlic minced | |
| 1 | Onion minced | |
| Salt and pepper to taste | ||
| 15 | Tomatillos fresh | |
| 1 | Onion chopped | |
| 4 | Garlic minced | |
| 2 | t | Lemon pepper |
| Salt to taste | ||
| 1 | T | Olive oil |
| 1 | Corn tortillas | |
| 1 | Nonfat sour cream | |
| 1 | Bunch cilantro chopped | |
| Or chopped chives |
INSTRUCTIONS
Make the stuffing. Put the cottage cheese and cream cheese in food processor and blend till smooth. Add the other ingredients and stir into cheese mixture. 2. Red sauce: This is my way of doing this. YOu can use any red chili sauce recipe here.Wash chilis and remove seeds unless you want this REALLY hot. Boil water in saucepan. Add chilis and turn off heat and let soak. Melt butter in frying pan. Add onions and garlic and saute until clear. Set aside. Put chilis and water in food processor and blend until smooth. Add flour to butter mix and make a roux. Add chili with liquid and make a sauce. You may have to add water or a small can of tomato sauce. I don't use the tomato sauce. Simmer until thickened stirring constantly. Set aside. 3. Simmer tomatillos in water until tender.Add to food processor and blend until smooth. Saute onion and garlic in a bit of oil or butter in frying pan and add to tomatillos 4. Dip tortillas in the red sauce while it is simmering to soften them. Fill with a dollop of the cheese and spinach mixture and roll and put in glass casserole sprayed with pan spray, seam side down. 5. Cover with red sauce. 6. Add tomatillo sauce 7. Dollops of sour cream can be put on top of this. This makes a red green and white casserole to compliment the Mexican flag. I like to garnish with chopped fresh cilantro. Emilie rwsm05a Posted to MM-Recipes Digest V3 #324 Date: Sun, 24 Nov 1996 09:59:42 -0500 From: Emilie Boyd <eboyd@shentel.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 74
Calories From Fat: 54
Total Fat: 6.1g
Cholesterol: 0mg
Sodium: 101.1mg
Potassium: 72mg
Carbohydrates: 4.8g
Fiber: <1g
Sugar: 1.3g
Protein: <1g