Spinach Enchiladas

Name: Spinach Enchiladas
Ingredients: 1 can (14-1/2 ounces) chicken broth; 1 can (6 ounces) tomato paste; 3 to 4 teaspoons chili powder; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 3 greens onions, chopped; 1/3 cup sour cream; 1/4 cup 4% cottage cheese, drained; 1-1/2 cups shredded Colby/Monterey Jack cheese, divided; 6 to 8 corn tortillas (7 inches)

9 ingredients

3 steps

Ingredients

1 can (14-1/2 ounces) chicken broth
1 can (6 ounces) tomato paste
3 to 4 teaspoons chili powder
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 greens onions, chopped
1/3 cup sour cream
1/4 cup 4% cottage cheese, drained
1-1/2 cups shredded Colby/Monterey Jack cheese, divided
6 to 8 corn tortillas (7 inches)

Directions

1

For the sauce, whisk the broth, tomato paste and chili powder in a saucepan. Simmer, uncovered, for 5 minutes.
2

Meanwhile, combine spinach, onions, sour cream and cottage cheese in a bowl; stir in 1 cup shredded cheese. Spoon 1/2 cup of the sauce into a greased 11x7-in. baking dish. Dip tortillas into the remaining sauce; spoon about 1/4 cup spinach mixture down the center of each tortilla.
3

Roll up and place, seam side down, in the baking dish. Top with the remaining sauce and cheese. Bake, uncovered, at 350° for 20 minutes or until bubbly.