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Spinach Enchiladas with Three Colors
* Exported from MasterCook *
Spinach Enchiladas with Three Colors
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cottage Cheese Cream Cheese
Main Dishes Onions
Spinach Vegetarian
Amount Measure Ingredient -- Preparation Method
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1 pk Frozen spinach thawed
1 pk Cottage cheese low fat
6 oz Cream cheese at room Temp.
2 t Cumin powder
2 t Chili powder
Red. Sauce:
1 pk Dried chili anchos
2 c Water
1 T Cornstarch
3 T Margarine low fat
2 T Achiote powder
3 Cloves garlic minced
1 md Onion minced
Salt and pepper to taste
Green sauce:
15 Tomatillos fresh
1 md Onion chopped
4 cloves Garlic minced
2 tsp. Lemon pepper
Salt to taste
1 Tbsp. Olive oil
1 pkg Corn tortillas
1 pkg. Nonfat sour cream
1 Bunch cilantro chopped
Or chopped chives
1. 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 chilies and remove seeds
unless you want this REALLY
hot.
Boil water in saucepan. Add chilies and turn off heat and let soak. Melt
butter in frying pan. Add
onions and garlic and saute until clear. Set aside.
Put chilies 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.
Serves 8.
Emilie rwsm05a
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