Delicious Living
  • 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)

Spinach and Onion “Enchiladas”

Lisa Turner | Delicious Living
  • Serves: 6 people
  • Calories per serving: 268

Ready in 35 minutes. Prep tip: In the morning, put the package of frozen spinach in the sink to defrost.

  1. 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.
  2. 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.

PER SERVING: 268 cal, 40% fat cal, 12g fat, 5g sat fat, 21mg chol, 13g protein, 29g carb, 4g fiber, 558mg sodium

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