Ready in 35 minutes. Prep tip: In the morning, put the package of frozen spinach in the sink to defrost.
Spinach and Onion “Enchiladas”
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Ingredients
- 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
Instructions
- 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 Notes
Nutrition Facts
Spinach and Onion “Enchiladas”
Amount Per Serving
Calories 268
% Daily Value*
Cholesterol 21mg
7%
Sodium 558mg
23%
Total Carbohydrates 29g
10%
Dietary Fiber 4g
16%
Protein 13g
26%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 268 cal, 40% fat cal, 12g fat, 5g sat fat, 21mg chol, 13g protein, 29g carb, 4g fiber, 558mg sodium
