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Name: Spinach Enchiladas with Three Colors
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 c Water; 1 pk Frozen spinach thawed; 2 ts Cumin powder; 6 oz Cream chesse room temperatue; 1 Bunch cilantro chopped; 3 Cloves garlic minced; salt and pepper to taste; 1 md Onion chopped; 1 md Onion minced; 1 pk Cottage cheese low fat; Or chopped chives; 1 pk Corn tortillas; 2 ts Chili powder; 1 pk Nonfat sour cream; 1 tb Cornstarch; 15 Tomatillos fresh; 4 cl Garlic minced; Salt to taste; 1 pk Dried chili anchos; 2 ts Lemon pepper; 1 tb olive oil; 3 tb Margarine low fat; 2 tb Achiote powder

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INGREDIENTS

2 c Water
1 pk Frozen spinach thawed
2 ts Cumin powder
6 oz Cream chesse room temperatue
1 Bunch cilantro chopped
3 Cloves garlic minced
salt and pepper ; to taste
1 md Onion chopped
1 md Onion minced
1 pk Cottage cheese low fat
Or chopped chives
1 pk Corn tortillas
2 ts Chili powder
1 pk Nonfat sour cream
1 tb Cornstarch
15 Tomatillos fresh
4 cl Garlic minced
GREEN SAUCE
Salt to taste
1 pk Dried chili anchos
2 ts Lemon pepper
1 tb olive oil
RED SAUCE
3 tb Margarine low fat
2 tb Achiote powder

Servings

INSTRUCTIONS

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 dont 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 Posted to MM-Recipes Digest V3 #324 Date: Sun, 24 Nov 1996 09:59:42 -0500 From: Emilie Boyd

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Spinach Enchiladas with Three Colors

2 c Water
1 pk Frozen spinach thawed
2 ts Cumin powder
6 oz Cream chesse room temperatue
1 Bunch cilantro chopped
3 Cloves garlic minced
 salt and pepper to taste
1 md Onion chopped
1 md Onion minced
1 pk Cottage cheese low fat
 Or chopped chives
1 pk Corn tortillas
2 ts Chili powder
1 pk Nonfat sour cream
1 tb Cornstarch
15 Tomatillos fresh
4 cl Garlic minced
 GREEN SAUCE
 Salt to taste
1 pk Dried chili anchos
2 ts Lemon pepper
1 tb olive oil
 RED SAUCE
3 tb Margarine low fat
2 tb Achiote powder

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 dont  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  Posted to MM-Recipes Digest V3 #324    Date: Sun, 24 Nov 1996 09:59:42 -0500    From: Emilie Boyd <eboyd@shentel.net>

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Nutrition

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Serving Size: 1 Serving (138g)
Recipe Makes: 8 Servings

Calories: 69
Calories from Fat: 12 (17%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 58.8mg		2 %
Potassium 87.8mg		2 %
Total Carbohydrate 13.3g		4 %
	Dietary Fiber 2g	8 %
	Sugars, other 11.3g
Protein 1.8g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 69

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