Vegetarian Spinach And Cheese Enchiladas Recipe

About this recipe

A diabetic-friendly, vegetarian dinner option featuring spinach, creamy cheeses, and a flavorful tomato-based sauce, baked to perfection.

Ingredients

• 830G Turkish Tomato Paste, 830G
• - Longley Farm Cottage Cheese
• - Kallo Organic Mushroom Stock Cubes
• 200 G Authentic Greek Yogurt
• 1 Block Greek Feta Cheese 900g
• 10Cm Guanajuato White Corn Tortillas, 10Cm
• - Chilli Powder Rajah
• 395G D'Aucy Chopped Spinach
• 1 Bunch Spring Onions 1 Bunch

Instructions

1. 1. Preheat oven to 350°F (175°C).
2. 2. In a saucepan, whisk together 1 cup low-sodium vegetable broth, 2 tablespoons tomato paste, and 1 teaspoon chili powder. Simmer uncovered for 5 minutes, stirring occasionally.
3. 3. In a mixing bowl, combine 2 cups fresh spinach (chopped), 3 tablespoons chopped green onion, 1/3 cup light sour cream, and 1/4 cup low-fat cottage cheese. Stir in 1 cup shredded reduced-fat Colby cheese.
4. 4. Lightly grease an 11 x 7 x 2-inch baking dish and spoon 1/2 cup of the prepared sauce into the bottom of the dish.
5. 5. Dip 6 whole wheat flour tortillas into the remaining sauce to coat them lightly.
6. 6. Spoon about 1/4 cup of the spinach mixture down the center of each tortilla. Roll each tortilla tightly and place it seam-side down in the prepared baking dish.
7. 7. Pour the remaining sauce evenly over the rolled tortillas and sprinkle with the remaining 1/2 cup shredded reduced-fat Colby cheese.
8. 8. Bake uncovered in the preheated oven for 20 minutes or until the cheese is melted and the dish is bubbly.
9. 9. Remove from the oven and let cool slightly before serving. Garnish with additional chopped green onions if desired.