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