Spinach Enchiladas
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vegetarian
,
by
Miranda
on
8:33 AM
0
I made these last week and used two 9x13's. It was cheap and simple because I didn't have to have meat on hand to make this. I froze one and we ate the other for dinner. We ate this with cilantro rice on the side and it was really yummy.
1 onion, chopped
2 garlic cloves, minced
1 (4 oz.) can sliced mushrooms, drained, or use fresh
2 T. butter
2 (10 oz. pkgs) frozen spinach, thawed and squeezed dry
2 c. cottage cheese
2 c. sour cream (can use low-fat, but I never do)
2 c. Monterrey jack cheese
flour tortillas, as many as needed (can use corn, if desired)
10 oz. can Enchilada sauce, or make your own! :)
Saute onion in butter. Add mushrooms and garlic. Add spinach and stir in cottage cheese and sour cream. Add 1 c. cheese. Spoon into flour tortillas, roll, and place in a 10 by 15 inch baking dish. Top with Enchilada sauce and sprinkle remaining cheese on top. Bake at 350 degrees for 20-25 minutes, or until heated through and all bubbly.
2 garlic cloves, minced
1 (4 oz.) can sliced mushrooms, drained, or use fresh
2 T. butter
2 (10 oz. pkgs) frozen spinach, thawed and squeezed dry
2 c. cottage cheese
2 c. sour cream (can use low-fat, but I never do)
2 c. Monterrey jack cheese
flour tortillas, as many as needed (can use corn, if desired)
10 oz. can Enchilada sauce, or make your own! :)
Saute onion in butter. Add mushrooms and garlic. Add spinach and stir in cottage cheese and sour cream. Add 1 c. cheese. Spoon into flour tortillas, roll, and place in a 10 by 15 inch baking dish. Top with Enchilada sauce and sprinkle remaining cheese on top. Bake at 350 degrees for 20-25 minutes, or until heated through and all bubbly.
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