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Madi's Spinach Enchiladas

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Member since 2007

Serves | Prep Time | Cook Time


10 fat-free tortillas
1/2 cup green onions, sliced
10 frozen chopped spinach, thawed & drained
1 cup nonfat cottage cheese
1/2 cup sour cream
2 cups nonfat Monterey Jack cheese
10 ounces enchilada sauce

Remove tortillas from refrigerator; set aside. Preheat oven to 375 degrees. 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 cheese.

Bake for 15-20 minutes or until bubbly and heated through. Makes 10 enchiladas.

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