Spinach Enchiladas
Spinach Enchiladas is an moderately easy dinner. Made with 1 (14 1/2 oz.) chicken broth, 1 (6 oz.) tomato paste, 3 to 4 tsp. chili powder, 1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained and 3 green onions, chopped, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Preheat oven to 350°.
In a saucepan, whisk together broth, tomato paste and chili powder.
Simmer, uncovered, for 5 minutes. In a bowl, combine spinach, onions, sour cream and cottage cheese; stir in 1 cup shredded cheese.
Spoon 1/2 cup sauce into a greased 11 x 7 x 2-inch baking dish.
Dip tortillas into remaining sauce.
Spoon 1/4 cup spinach mixture down the center of each tortilla.
Roll up and place, seam side down, in baking dish.
Top with remaining sauce and cheese.
Bake, uncovered, at 350° for 20 minutes or until bubbly.
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
💬 Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment