Nutrition Packed Veggie Enchiladas
- 1 14-ounce can diced tomatoes
- 1 small onion, chopped
- 3 teaspoons minced canned chipotle chiles (see Tip), divided
- 1/4 teaspoon salt
- 1 1/2 cups low-fat, reduced-sodium cottage cheese
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 1 cup shredded Monterey Jack cheese, divided
- 1 bunch scallions, sliced, white and green parts separated
- 1/2 teaspoon garlic powder
- 8 6-inch corn tortillas
- Preheat oven to 450°F. Coat an 8-inch-square baking dish with cooking spray.
- Place tomatoes, onion, 2 teaspoons chipotle and salt in a blender. Puree until smooth. Mash cottage cheese in a medium bowl; stir in spinach, 1/2 cup cheese, scallion whites, garlic powder and the remaining 1 teaspoon chipotle.
- Spread 1/4 cup of the tomato sauce in the prepared baking dish. Cover with 4 tortillas (they will overlap). Spread on 1/2 cup sauce, then all the spinach filling. Top with another 1/4 cup sauce. Layer on the remaining 4 tortillas and the remaining 1 cup sauce. Sprinkle the remaining 1/2 cup cheese on top.
- Bake the casserole until the cheese is melted and the filling is hot, about 25 minutes. Sprinkle with 2 tablespoons of the reserved scallion greens.
- Tip: Chipotle chile peppers in adobo sauce are smoked jalapeños packed in a flavorful, spicy sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they’ll keep for up to 2 weeks in the refrigerator or 6 months in the freezer.
- Per serving: 326 calories; 11 g fat (6 g sat, 3 g mono); 29 mg cholesterol; 35 g carbohydrates; 0 g added sugars; 24 g protein; 7 g fiber; 551 mg sodium; 709 mg potassium.
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