• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Spinach Enchiladas with Three Colors

  • Recipe Submitted by on

Category: Mexican, Casseroles

 Ingredients List

  • 1 pk Frozen spinach thawed
  • 1 pk Cottage cheese low fat
  • 6 oz Cream chesse room temperatue
  • 2 ts Cumin powder
  • 2 ts Chili powder


1 pk Dried chili anchos
2 c Water
1 tb Cornstarch
3 tb Margarine low fat
2 tb Achiote powder
3 Cloves garlic minced
1 md Onion minced
Salt and pepper to taste

15 Tomatillos fresh
1 md Onion chopped
4 cl Garlic minced
2 ts Lemon pepper
Salt to taste
1 tb Olive oil
1 pk Corn tortillas
1 pk Nonfat sour cream
1 Bunch cilantro chopped
Or chopped chives

1. Make the stuffing. Put the cottage cheese and cream cheese in food
processor and blend till smooth. Add the other ingredients and stir into
cheese mixture. 2. Red sauce: This is my way of doing this. YOu can use any
red chili sauce recipe here.Wash chilis and remove seeds unless you want
this REALLY hot.
Boil water in saucepan. Add chilis and turn off heat and let soak. Melt
butter in frying pan. Add onions and garlic and saute until clear. Set
aside. Put chilis and water in food processor and blend until smooth. Add
flour to butter mix and make a roux. Add chili with liquid and make a
sauce. You may have to add water or a small can of tomato sauce. I don't
use the tomato sauce. Simmer until thickened stirring constantly. Set
aside. 3. Simmer tomatillos in water until tender.Add to food processor
and blend until smooth. Saute onion and garlic in a bit of oil or butter in
frying pan and add to tomatillos 4. Dip tortillas in the red sauce while it
is simmering to soften them. Fill with a dollop of the cheese and spinach
mixture and roll and put in glass casserole sprayed with pan spray, seam
side down. 5. Cover with red sauce. 6. Add tomatillo sauce 7. Dollops of
sour cream can be put on top of this. This makes a red green and white
casserole to compliment the Mexican flag. I like to garnish with chopped
fresh cilantro. Emilie rwsm05a

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