The Sensitive Kitchen

Sunday, March 04, 2012

Creamy Spinach and Blue Corn Enchiladas

16 ozs low-fat ricotta cheese
1/4 c low-fat sour cream
1 1/2 c shredded low-fat cheddar cheese (I used Cabot 75% Cheddar)
1 can diced roasted green chiles
3/4 c frozen spinach, thawed
1 clove garlic, crushed
16 ozs enchilada sauce of your choice
8 blue corn tortillas, warmed
1 Tbsp oil

Stir together ricotta, sour cream, 1 c cheddar, green chiles, spinach and garlic. Mix well. Spray a 13"x9" pan with cooking spray or brush with oil. Pour a small amount of enchilada sauce on the bottom of the pan, just to cover.

Brush each tortilla on front and back with oil to coat. Fill tortillas with an equal amount of filling. Wrap to seal. Pour remaining enchilada sauce evenly over enchiladas. Sprinkle with remaining cheddar.

Bake at 400 for 20 minutes or until bubbling and slightly browned at edges. Serve.

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  • Spinach enchiladas are by far my fave! This sounds yummy (and lightened to the point of being worthy of a weeknight meal anytime.)

    Thanks so much for the mention of our cheese. Our family farm owners appreciate the support!

    Regan Jones, RD
    Cabot Creamery Cooperative

    By Blogger Regan - The Professional Palate, At 2:41 PM  

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