Spinach + Cottage Cheese Enchiladas

Posted on November 18th, by Laura Giuliani in Food, Uncategorized. No Comments

Spinach + Cottage Cheese Enchiladas

(Will you marry me amore? Only if you know how to make spinach and cottage cheese enchiladas!)

Sounds pretty gross, doesn’t it?  It is, in fact, amazing.  Honestly, if you love enchiladas and are searching for a healthier option this is your option.  These spinach and cottage cheese enchiladas are packed with flavor and protein and don’t have nearly as many calories or grams of saturated fat as their full-cheese cousins.

Thanks so much to Brooke for introducing me to them. We make them all the time in this house!
What you’ll need: Fresh spinach, cottage cheese, tortillas, green enchilada sauce, pepper jack cheese and vegetable oil.  That’s it!!!
Here’s how to: Wash and dry your spinach (I also take the little stems off), grate your pepper jack (set aside), lightly fry your tortillas in the vegetable oil and pat off the excess oil (after all this is meant to be a healthier version!), place about 6-9 pieces of spinach on a tortilla and a tablespoon of cottage cheese, roll her up, place her in your pan and repeat until the pan is full.  You may need to cut a few in half to fit in smaller spaces.  Drizzle the enchilada sauce over the tortillas & make sure you get in all the nooks & crannies! Top with your pepper jack and place into a 375degree oven for about 40 minutes or until your cheese is nice and bubbling brown.  Let it cool for a few before cutting into it.  Enjoy!
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DSC_1702 DSC_1708Take a bite.  You’ll never go back!  {Oh!  Here’s a tip, I like to save some of the green sauce to put on top of reheated enchiladas.}

Given I’ve just returned from Cabo I thought it would be appropriate to share a little Mexican recipe! Much love!

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