Low Fat Spinach Enchiladas Recipes

SPINACH ENCHILADAS - LOW-FAT

Steps:

• Preheat oven to 350 degrees.
• In a large skillet combine spinach, mushrooms, onions, beans, 2 teaspoons chili powder and red pepper flakes over medium heat. Cook 5 minutes, stirring often. Remove from heat.
• Combine tomato sauce, water, remaining 1 teaspoons Chili powder, cumin and pepper sauce in a pie pan. Stir well. Dip tortillas into tomato sauce mixture and stack on wax paper.
• Divide spinach filling into 8 portions. Spoon onto centers of tortillas. Roll up and place tortillas in a baking dish. (You want the enchiladas to nestle together.).
• Spread remaining tomato mixture over enchiladas. Cover dish with foil and bake for 20 minutes.
• Remove foil and spread cheese on top of enchiladas, returning them to the oven another 5-10 minutes until cheese is melted and gooey.
• Microwave option: After preparing enchiladas (step 4), cover dish with vented plastic wrap. Microwave at medium for about 10 minutes. Sprinkle with cheese. Microwave at Medium for about 1 minute or until cheese is melted.

LOW FAT SPINACH ENCHILADAS

Steps:

• In a 2 qt saucepan, combine the stock, peppers, tomatoes, onions and garlic. Bring to a boil. Simmer over medium heat for 15 minutes. In a cup, combine the cornstarch and water. Add to the pan. Cook, stirring, until the mixture thickens. Remove from the heat. Preheat oven to 400 deg F. Coat a 13 x 9 inch baking dish with olive oil cooking spray. While the sauce is cooking, steam the spinach for 5 minutes, or until wilted. Be sure to squeeze all excess moisture out of the spinach to prevent your enchiladas from becoming soggy. To prepare corn tortillas for filling and rolling, warm briefly in oven or between paper towels in the microwave for about 10 seconds until they are softened and warm. Divide the spinach among the warm tortillas and roll to enclose it. Add tortillas, seam side down, to the baking dish, in a single layer. Top with tomato sauce mixture and bake in oven for 10 minutes. Serve immediately.

SPINACH ENCHILADAS

Steps:

• Heat oven to 375*.
• Melt margarine in large skillet over medium-high heat.
• Add the green onions; cook and stir 2 minutes or until crisp-tender.
• Add spinach; cook 1 minute or until spinach is warm, stirring occassionally.
• Remove from heat.
• Stir in cottage cheese, sour cream and 1 cup of the Monterey Jack cheese.
• Spoon 1/4 cup filling down center of each tortilla; roll up.
• Place, seam side down, in ungreased 13x9 baking dish.
• Pour enchilada sauce evenly over tortillas.
• Sprinkle with remaining cheese.
• Bake at 375 for 15-20 minutes or until bubbly and thoroughly heated.
• Garnish with green onions.

SPINACH ENCHILADAS

Steps:

• Combine first 5 ingredients in a blender.
• Blend until smooth.
• Warm oil in a large skillet& add tortillas one at a time until softened.
• Drain on paper towels.
• Spoon a small amount of onions& cheese on each tortilla.
• Roll up and place seam side down in a lightly greased baking dish.
• Spoon spinach mixture over tortillas.
• Sprinkle with remaining cheese.
• Bake at 325 uncovered for 30 minutes.