Spinach Enchiladas with Three Colors

---------- Recipe via Meal-Master (tm) v8.04

Title: Spinach Enchiladas with Three Colors
Categories: Mexican, Casseroles
Yield: 8 Servings

1 pk Frozen spinach thawed
1 pk Cottage cheese low fat
6 oz Cream chesse room temperatue
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 cl Garlic minced
2 t Lemon pepper
Salt to taste
1 T Olive oil
1 pk Corn tortillas
1 pk 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
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

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