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Spinach Enchiladas

Categories: St. Patrick's Day, Vegetarian
Type: Main Dishes

These meatless enchiladas provide healthy spinach and delicious melted cheese.

Serves: Serves: 6


  • 8 cups chopped fresh spinach
  • 1 1/2 cups shredded nonfat cheddar cheese
  • 6 low-fat flour tortillas
  • 3 cups low-fat enchilada sauce

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  1. Preheat oven to 400F.
  2. Spray 9 X 13-inch baking dish with cooking spray.
  3. Steam or microwave spinach just until wilted, 2 to 4 minutes; drain well.
  4. Divide spinach and 3/4 cup cheese among tortillas; roll tortillas.
  5. Pour 1 cup enchilada sauce on bottom of baking dish; arrange enchiladas on top.
  6. Top with remaining enchilada sauce and cheese.
  7. Bake 10 to 15 minutes, until hot and lightly browned.
  8. Enchiladas can be frozen before or after baking. If freezing before baking, wrap enchiladas separately (without sauce or cheese) in freezer wrap and store in plastic freezer bag.
  9. To bake uncooked enchiladas (from frozen state): Spread sauce on bottom of dish, top with enchiladas, remaining sauce and cheese. Bake 20 to 25 minutes in 400F oven.
  • Spinach is rich in folic acid, a nutrient responsible for producing key chemicals for the brain and nervous system.

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

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