Nobody will miss the meat in these spinach and cheese Vegetarian Enchiladas. Chewy, cheesy, and absolutely delicious!
Feliz Cinco de Mayo! :mrgreen:
I’ve been celebrating this delicious & festive holiday…all day! My boss and I went to my go-to Mexican restaurant Monterrey for lunch, then I whipped up a big, bubbly dish of festive Vegetarian Enchiladas for dinner.
Not only are these enchiladas muy delicioso, but they’re also ridiculously easy to make – PLUS meat & potato-eating husbands love them too!
1 Tablespoon butter
1/4 cup onion, minced
dash of garlic salt
dash of red pepper flakes
1-10oz package frozen chopped spinach, thawed and excess water squeezed out
1 cup fat-fat cottage cheese, drained
1/2 cup plain Greek yogurt
8 corn tortillas
1 14.5oz can red enchilada sauce
4oz shredded cheese
- Preheat oven to 375 degrees. Melt butter in a skillet over medium heat and sauté onion until tender. Add garlic salt, red pepper flakes and spinach. Sauté until spinach is warmed through, then remove the skillet from the heat.
- Combine drained cottage cheese and Greek yogurt in a bowl. Stir in spinach mixture after it has cooled slightly.
- Wrap corn tortillas in a paper towel and microwave for 40 seconds, flipping half way through. Add a scant 1/4 cup filling to the middle of each tortilla, roll and place seam side down in a baking dish.
- Pour enchilada sauce over tortillas, top with cheese and bake for 20 minutes, or until cheese has melted and sauce is bubbly.
His and hers!
(BTW – these are my faaavorite casserole dishes we got for our wedding. The one on the right is about the length of a can of beans and is perfect for portion control – which is especially critical around delectable dishes such as this!)
The spinach and cheese in these babies are hearty, but melt in your mouth along with the creamy corn tortilla. I adore corn tortillas. Uncooked they are pretty bleh, but they turn into creamy lusciousness when baked in savory enchilada sauce and gooey cheese.
A big plate of these would go PERFECT with a skinny-girl margarita, but alas, we were out, so I substituted the festive drink with a festive…bowl of fruit!
That’s kind of the same, right? ;)
In the mix:
Muy bueno! :D
Well I have a bazillion things to do before Ben and I head out of town for my friend’s wedding this weekend, including painting my fingers and toes. I always feel like I need at least a good hour to dedicate to painting my fingers. I’m terrible at it and have to go veeeery slowly. Plus all that drying time. You can’t do a dang thing while you wait!
Have a great night!
Do you speak more than one language?
I took 3 years of Spanish in high school and have dabbled slightly in Japanese. Nowadays the schools around here have the children learning Spanish as early as 1st grade. I so wish they would have done that when I was young!