Spinach Enchiladas

Name: Spinach Enchiladas
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Mexican
Ingredients: 397 grams can chicken broth; 3 teaspoons chili powder; 170 grams 1-1/2 cups shredded Colby/Monterey Jack cheese, divided; 6 7-inchs to 8 corn tortillas (7 inches); 59 milliliters 4% cottage cheese, drained; 283 grams package frozen chopped spinach, thawed and well drained; 3 greens onions, chopped; 79 milliliters sour cream; 170 grams can tomato paste

Spinach Enchiladas is a main course that serves 8. This recipe covers 21% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 22g of protein, 14g of fat, and a total of 286 calories. It is an affordable recipe for fans of Mexican food. Head to the store and pick up chicken broth, to 8 corn tortillas, spinach, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes. It is a good option if you're following a gluten free diet.

Instructions

For the sauce, whisk the broth, tomato paste and chili powder in a saucepan. Simmer, uncovered, for 5 minutes.

Ingredients you will need

Chili Powder

Tomato Paste

Broth

Sauce

Equipment you will use

Sauce Pan

Whisk

Meanwhile, combine spinach, onions, sour cream and cottage cheese in a bowl; stir in 1 cup shredded cheese. Spoon 1/2 cup of the sauce into a greased 11-in. x 7-in. baking dish. Dip tortillas into the remaining sauce; spoon about 1/4 cup spinach mixture down the center of each tortilla.

Ingredients you will need

Shredded Cheese

Cottage Cheese

Sour Cream

Tortilla

Spinach

Onion

Dip

Equipment you will use

Baking Pan

Bowl

Roll up and place, seam side down, in the baking dish. Top with the remaining sauce and cheese.

Ingredients you will need

Cheese

Sauce

Roll

Equipment you will use

Baking Pan

Bake, uncovered, at 350° for 20 minutes or until bubbly.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

397grams

can chicken broth 3teaspoons

chili powder 170grams

1-1/2 cups shredded Colby/Monterey Jack cheese, divided 67-inchs

to 8 corn tortillas (7 inches)59milliliters

4% cottage cheese, drained 283grams

package frozen chopped spinach, thawed and well drained 3

greens onions, chopped 79milliliters

sour cream 170grams

can tomato paste

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Enchilada. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is MacMurray Ranch Russian River Pinot Noir. It has 4.3 out of 5 stars and a bottle costs about 24 dollars.

MacMurray Ranch Russian River Pinot Noir

Our MacMurray Ranch 2012 Russian River Valley Pinot Noir opens with aromas of lavender and boysenberry that give way to flavors of dark cherry and pomegranate. This luscious wine has a silky mouthfeel, framed by subtle hints of oak from barrel aging.