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Spinach Enchiladas




Source of Recipe


Internet


List of Ingredients




10 Fat free tortillas
1 c Nonfat cottage cheese
1/2 c Green onions, sliced
1/2 c Nonfat sour cream
10 oz Frozen chopped spinach, Thawed and drained
2 c Nonfat Monterey Jack
cheese

Spinach cream sauce (recipe below)


Recipe



Remove tortillas from refrigerator; set aside. Preheat oven to 375 degrees F. Heat a large nonstick skillet that has been lightly coated with cooking spray. Heat green onions and spinach until tender and moisture is evaporated, stirring
occasionally. Remove from heat; stir in cottage cheese, sour cream and 1 cup shredded cheese (reserve 1 cup for later). Warm tortillas according to package directions. Divide filling between tortillas and spoon down the center of each
tortilla; roll up. Place seam side down in 9x13-inch baking dish. Pour enchilada sauce evenly over tortillas; top with remaining shredded cheese. Bake for 15-20 minutes or until bubbly and heated through. Makes 10 enchiladas.

Spinach Cream Sauce:
1 small head garlic, roasted
1 red bell pepper, roasted
2 plum tomatoes
2 tablespoons olive oil
4 ounces mushrooms, chopped
Salt and pepper to taste
Reserved spinach from filling
1/2 cup dry vermouth (or just water or chicken broth)
2 cups cream
1 tablespoon dried or fresh basil
Freshly shredded or grated Romano cheese for garnish

Roast the garlic and pepper. Cut the tomatoes in half and place under the broiler with the peppers. Turn once to brown both sides. (Can be prepared several hours before use.) Thinly slice the peppers and tomatoes. Heat a 10-inch skillet over medium-high heat. Add the oil. When hot, add the mushrooms and sauté until well browned. Add the garlic, peppers, tomatoes, reserved spinach, salt and pepper.

Sauté another minute. Pour in the vermouth and cook until slightly reduced, about 1 minute. Remove pan from heat and proceed to cook the ravioli. To finish, return the sauce to a hot burner. Heat quickly, then pour in the cream. Cook until slightly reduced. Add the basil. Taste for seasoning. Pour the sauce over the ravioli. Sprinkle with Romano cheese and serve immediately.