Spinach Enchiladas

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 tablespoon butter
• 1/2 cup diced onion
• 2 garlic cloves, minced
• 1 bunch spinach
• 1/2 cup low fat cottage cheese
• 1/2 cup sour cream
• 1/2 cup corn
• 1/4 cup pitted black olives, diced
• 2 cups four-cheese mexican blend cheese, shredded
• 20 ounces enchilada sauce
• 7 corn tortillas

Recipe

• 1 preheat oven to 375 degrees farenheit.
• 2 pinch off woody ends of spinach, place in boiling water for about 30 seconds, or until vibrant green, drain, and squeeze out excess water.
• 3 place butter in skillet, melt, and added in onions and garlic, cook until fragrant, not brown.
• 4 add in spinach, corn, and black olives, cook for 5 minutes, stirring often.
• 5 remove from heat, stir in cottage cheese, sour cream, and 1 cup cheese.
• 6 warm tortillas in the microwave, (i did mine all at once, it took forever, and they didn't turn out correctly), i'd recommend one at a time, for probably 10-15 seconds each.
• 7 spoon roughly 1/4 cup of the mixture into each tortilla and roll up and place seam-side down in a 9x13 in baking dish.
• 8 cover with enchilada sauce and remaining 1 cup cheese.
• 9 bake for 15-20 minutes, or until sauce is bubbling, and cheese is lightly brown at the edges.