Friday night and a little free time so we broke out the oven mitts and spatulas (party animals, I know)! Tonight on the menu, some delicious vegetarian enchiladas. There's something about the combination of spinach and cheese that rarely fails. The recipe was as follows:
1 cup cottage cheese (we used the non-fat type we had just fine)
10 oz frozen spinach
pinch of cumin
1 1/2 cups corn (canned or frozen)
2 green peppers
2 T grated parmesan
pinch of salt
6 flour tortillas (the whole wheat variety we used were delicious)
1 1/4 cups salsa (preferably the fresh salsa in the refrigerated section rather than jarred)
1/2 cup cream
1/4 cup milk
1 1/4 cups grated cheese (any good melting type)
In an oiled pan, saute the onions and peppers until golden brown, ad the cumin and thawed spinach. While this is cooling puree the cottage cheese in a blender/food processor, and stir in the saute mixture, corn, Parmesan and salt.
Stir the ingredients of the sauce together and pour a thin layer into a greased 9x9 baking dish. Then roll the mixture tightly into each of the 6 tortilla shells and place them side by side and pour over the remaining sauce. Finally, sprinkle the melting cheese on top.
Bake at 375 for 25 minutes covered, then an additional 5 minutes uncovered to brown the top.