Follow these steps for perfect results
margarine
melted
scallions
chopped
green onion
chopped
frozen chopped spinach
thawed
low fat cottage cheese
low-fat monterey jack cheese
shredded
flour tortillas
enchilada sauce
fat free sour cream
Preheat oven to 375°F (190°C).
Melt margarine in a large skillet over medium-high heat.
Add chopped green onions to the skillet and cook for 2 minutes, stirring occasionally, until crisp-tender.
Add frozen chopped spinach to the skillet and cook for 1 minute, stirring occasionally, until spinach is warm.
Remove the skillet from heat.
In a bowl, stir together cottage cheese, sour cream, and 1 cup of Monterey Jack cheese.
Spoon approximately 1/4 cup of the spinach and cheese mixture down the center of each flour tortilla.
Roll up each tortilla tightly.
Place the rolled enchiladas, seam side down, in an ungreased 13x9 inch baking dish.
Pour enchilada sauce evenly over the top of the enchiladas.
Sprinkle the remaining Monterey Jack cheese over the enchiladas.
Bake in the preheated oven for 15-20 minutes, or until bubbly and thoroughly heated.
Garnish with additional green onions before serving.
Expert advice for the best results
Add diced tomatoes or green chilies to the filling for extra flavor.
Use a rotisserie chicken for a quicker, protein-rich filling.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked just before serving.
Serve enchiladas warm, garnished with fresh cilantro and a dollop of sour cream.
Serve with rice and beans.
Add a side salad.
Pairs well with the spice and flavors.
Crisp and refreshing.
Discover the story behind this recipe
Enchiladas are a staple in Mexican cuisine, often served during celebrations.
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