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Vegetarian Spinach Enchiladas

May/June 2013

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This vegetarian enchilada recipe is weeknight-fast when you skip the step of filling and rolling the enchiladas and make a stacked enchilada casserole instead. Just layer the tortillas, sauce and cheesy spinach filling the way you would lasagna and have the casserole in the oven in 20 minutes.


Vegetarian Spinach Enchiladas

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 1 14-ounce can diced tomatoes
  • 1 small onion, chopped
  • 3 teaspoons minced canned chipotle chiles (see Tip), divided
  • 1/4 teaspoon salt
  • 1 1/2 cups low-fat, reduced-sodium cottage cheese
  • 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 bunch scallions, sliced, white and green parts separated
  • 1/2 teaspoon garlic powder
  • 8 6-inch corn tortillas

Preparation

  1. Preheat oven to 450°F. Coat an 8-inch-square baking dish with cooking spray.
  2. Place tomatoes, onion, 2 teaspoons chipotle and salt in a blender. Puree until smooth. Mash cottage cheese in a medium bowl; stir in spinach, 1/2 cup cheese, scallion whites, garlic powder and the remaining 1 teaspoon chipotle.
  3. Spread 1/4 cup of the tomato sauce in the prepared baking dish. Cover with 4 tortillas (they will overlap). Spread on 1/2 cup sauce, then all the spinach filling. Top with another 1/4 cup sauce. Layer on the remaining 4 tortillas and the remaining 1 cup sauce. Sprinkle the remaining 1/2 cup cheese on top.
  4. Bake the casserole until the cheese is melted and the filling is hot, about 25 minutes. Sprinkle with 2 tablespoons of the reserved scallion greens.

Tips & Notes

  • Tip: Chipotle chile peppers in adobo sauce are smoked jalapeños packed in a flavorful, spicy sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they’ll keep for up to 2 weeks in the refrigerator or 6 months in the freezer.

Nutrition

Per serving: 326 calories; 11 g fat (6 g sat, 3 g mono); 29 mg cholesterol; 35 g carbohydrates; 0 g added sugars; 24 g protein; 7 g fiber; 551 mg sodium; 709 mg potassium.

Nutrition Bonus: Vitamin A (178% daily value), Calcium (44% dv), Folate (37% dv), Vitamin C (31% dv), Magnesium (29% dv)

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 2 vegetable, 1 1/2 lean meat, 1 medium-fat meat


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Recipe Categories

Ethnic/Regional
American
Mexican
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
4
Main Ingredient
Vegetarian, other
Preparation/ Technique
Bake
Meal/Course
Dinner

Holiday
Cinco de Mayo
Style/Theme
Kid-friendly
Vegetarian
Type of Dish
Main dish, vegetarian
Publication
May/June 2013
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