Ready in 35 minutes. Prep tip: In the morning, put the package of frozen spinach in the sink to defrost.
Recipe Ingredient Details:
1 tablespoon olive oil
1 medium yellow onion (chopped)
1 tablespoon chopped garlic
1 10-ounce package frozen chopped spinach (thawed, drained, and squeezed dry)
1/3 cup chopped fresh cilantro
4 ounces low-fat cream cheese
1 teaspoon ground cumin
1 14-ounce can fire-roasted-tomato enchilada sauce
1 cup frozen corn kernels (thawed)
7 6-inch corn tortillas
1 cup shredded low-fat Monterey jack or mozzarella cheese
Low-fat sour cream and chopped green onions (for garnish)
Preheat oven to 425°. In a medium skillet, heat oil and sauté onion and garlic for 3 minutes, until just tender. Stir in spinach, cilantro, cream cheese, and cumin; stir until cheese melts.
Lightly coat an 8×8-inch baking dish with cooking spray. Pour in ½ cup enchilada sauce. Place four tortillas in dish, overlapping and edging up sides. Spread with spinach mixture; top with corn. Sprinkle with salt and pepper. Top with remaining tortillas. Pour remaining sauce over all. Sprinkle with cheese. Bake 20 minutes, until bubbly and brown. Cool slightly; garnish.
Recipe Additional Notes:
PER SERVING: 268 cal, 40% fat cal, 12g fat, 5g sat fat, 21mg chol, 13g protein, 29g carb, 4g fiber, 558mg sodium
Thu, 2008-05-01 15:46