Recipe of the Month: Spinach, Roasted Red Pepper, and Corn Enchiladas
I know it has been a while since I posted a new recipe, but we recently had one for the second time and I decided that it was worthy of the blog. It is also a vegetarian recipe which I think will interest a few people who read this (especially my sister the recent convert). One quick note about the recipe. It says to puree the cottage cheese, but your success with this might vary depending on your blender. If you can’t blend it, don’t worry about it. It still tastes great! And also goes great with Mexican Rice.
You can download the recipe as a pdf as well.
Ingredients
The Filling:
1 cup low-fat cottage cheese
1 box (10-oz) frozen chopped spinach, thawed
1 tablespoon olive oil
1 medium onion, minced
½ teaspoon ground cumin
1 ½ cups frozen corn, thawed
1 jar (7-oz) roasted red peppers, patted dry and diced (1cup diced)
2 tablespoons grated Parmesan cheese
¼ teaspoon salt
freshly ground pepper, to taste
½ teaspoon dried oregano
oil spray for dish
8 flour tortillas
The Sauce
1 ¼ cups mild or medium salsa
½ cup heavy cream
¼ cup milk
1 ¼ cup grate monterey jack cheese
Method
Puree the cottage cheese until smooth. Scrape into medium-sized bowl.
Place the spinach in a strainer and press out all liquid with back of a spoon. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion and sauté, stirring frequently, until golden brown and soft, about 10 minutes. Add the cumin and cook 2 minutes to “toast”. Stir in spinach and cook 2 minutes, tossing frequently. Let the mixture cool, then stir it into the cottage cheese, along with all the remaining filling ingredients. (The filling may be prepared and chilled up to 24 hours in advance.)
Preheat the oven to 375 degrees F. Spray a 9 x 13-inch baking dish with cooking oil, or 2 smaller baking dishes. Spoon a thin layer of sauce to cover the bottom.
Divide the spinach mixture into 8 portions and place a portion along the bottom of each tortilla and roll tightly. Place enchiladas seam side down on the sauce. Spoon more sauce over the tops of the enchiladas. Sprinkle grated Jack cheese along each enchilada.
To make the sauce, combine the salsa, cream, and milk in a small bowl. Spoon a thin layer of the sauce on the bottom of the baking dish. Place the enchiladas in the dish, then spoon on the remaining sauce. Sprinkle some cheese on the enchiladas
Cover with foil and bake 25 minutes. Remove cover and bake 5 more minutes or until golden and bubbly. Let sit 5 minutes before serving.