Rating: 3.5 stars
7 Ratings
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  • 1 star values: 0

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.

Source: EatingWell Magazine, May/June 2013

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F. Coat an 8-inch-square baking dish with cooking spray.

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  • 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.

  • 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.

  • 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

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 Facts

4-inch square
325 calories; protein 24.1g; carbohydrates 34.2g; dietary fiber 7.6g; sugars 6.6g; fat 11.6g; saturated fat 6.2g; cholesterol 28.5mg; vitamin a iu 9189.6IU; vitamin c 21.9mg; folate 146.2mcg; calcium 445.9mg; iron 3.2mg; magnesium 116mg; potassium 711.8mg; sodium 540.9mg; thiamin 0.7mg.

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

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