Spinach and Onion “Enchiladas”
Servings
6people
Servings
6people
Ingredients
  • 1tablespoon olive oil
  • 1medium yellow onionchopped
  • 1tablespoon chopped garlic
  • 110-ounce package frozen chopped spinachthawed, drained, and squeezed dry
  • 1/3cup chopped fresh cilantro
  • 4ounces low-fat cream cheese
  • 1teaspoon ground cumin
  • 114-ounce can fire-roasted-tomato enchilada sauce
  • 1cup frozen corn kernelsthawed
  • 76-inch corn tortillas
  • 1cup shredded low-fat Monterey jack or mozzarella cheese
  • Low-fat sour cream and chopped green onionsfor garnish
Instructions
  1. Preheat oven to 425°. In a medium skillet, heat oil and sauté onion and garlic for 3 minutes, until just tender. Stir in spinach, cilantro, cream cheese, and cumin; stir until cheese melts.
  2. Lightly coat an 8×8-inch baking dish with cooking spray. Pour in ½ cup enchilada sauce. Place four tortillas in dish, overlapping and edging up sides. Spread with spinach mixture; top with corn. Sprinkle with salt and pepper. Top with remaining tortillas. Pour remaining sauce over all. Sprinkle with cheese. Bake 20 minutes, until bubbly and brown. Cool slightly; garnish.
Recipe Notes
Nutrition Facts
Spinach and Onion “Enchiladas”
Amount Per Serving
Calories 268
% Daily Value*
Cholesterol 21mg 7%
Sodium 558mg 23%
Total Carbohydrates 29g 10%
Dietary Fiber 4g 16%
Protein 13g 26%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 268 cal, 40% fat cal, 12g fat, 5g sat fat, 21mg chol, 13g protein, 29g carb, 4g fiber, 558mg sodium