Bake tortillas at 450 degrees for 5 minutes. Bake enchiladas at 450 degrees for 30 minutes.
- 1 tbsp. olive oil
- 1 lg. onion, finely chopped
- 10 oz. frozen chopped spinach, thawed & drained
- 8 corn tortillas
- 1 (10 oz.) can mild enchilada sauce
- 1 c. cottage cheese
- 1 c. shredded Cheddar cheese
- 2 egg whites
- 1/2 tsp. salt
- Shredded Cheddar cheese & chopped chives, for topping (optional)
Preheat oven to 450 degrees. Heat oil in medium size skillet over medium heat. Add onion, saute 3 minutes. Add garlic, saute 1 minute.
Add spinach, cook, stirring, until mixture is dry. Set aside.
Wrap tortillas in aluminum foil. Place packet on oven shelf. Bake 5 minutes to warm tortillas. Pour enchilada sauce into 11 x 7 x 2 inch baking dish. Set aside.
Combine cottage cheese, Cheddar, egg white and salt in medium bowl. Stir in spinach mixture. One at a time, remove warm tortillas from foil packet. Spread 1/4 cup cottage cheese mixture in center. Roll tortilla up and place seam side down in baking dish. Repeat with remaining tortillas and cheese mixture. Cover tightly with aluminum foil. The cheese enchilada recipe is ready...enjoy it !