Wednesday, May 15, 2013
Spinach and Onion Enchilada Casserole
1 Tbsp. olive oil
1 medium yellow onion - chopped
1 Tbsp. chopped garlic
1 (10-oz.) package frozen chopped spinach, thawed, drained, and squeezed dry
1/3 cup chopped fresh cilantro
4 oz. low-fat cream cheese (Neufchâtel cheese)
1 tsp. ground cumin
1 (14-oz.) can fire-roasted tomato enchilada sauce
7 (6-inch) corn tortillas
1 cup frozen corn kernels - thawed
1 cup shredded low-fat jack or mozzarella cheese
Low-fat sour cream and chopped green onions for garnish
1. Preheat oven to 425?. In a medium skillet, heat oil and sauté onion and garlic for 3 minutes, until just tender. Stir in spinach, cilantro, cream cheese, and cumin; stir
until cheese melts.
2. Lightly coat an 8x8-inch baking dish lightly with cooking spray. Pour 1/2 cup enchilada sauce in baking dish. Place four tortillas in dish, overlapping each other and
edging up dish sides. Spread spinach mixture evenly over tortillas; top with corn and sprinkle with salt and pepper. Top with remaining three tortillas.
3. Pour remaining enchilada sauce over all and sprinkle with cheese. Bake 20 minutes, until bubbly and browned. Cool slightly before cutting; garnish with sour cream
and green onions.
# posted by Chelsea @ 2:08 PM 
