I think these Spinach Enchiladas were delicious! That exact sentiment was not shared by anyone else. PE and Moo thought they were okay and Bob wouldn't even try them. I do think the tang added by a bit of sour cream was a perfect compliment. They were easy to make after work and that was the best part.
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Spinach Enchiladas
from Lynn’s Kitchen Creation
2 tablespoons of oil
1/2 onion, chopped
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
1 cup cottage cheese
1/2 cup sour cream
2 cups shredded Monterey Jack cheese
10 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce ( or use my homemade enchilada sauce)
Cook onion in oil for a few minutes until tender. Add garlic and cook for about 1 minute longer. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in cottage cheese, sour cream, and 1 cup of Monterey Jack cheese. In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9×13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack. Bake at 375 for 20 minutes or until heated through.
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