Spinach Enchiladas with Three Colors
| Yield: | 8 Servings |
| Categories: | Mexican, Casseroles |
| 1 | pk | Frozen spinach thawed |
| 1 | pk | Cottage cheese low fat |
| 6 | oz | Cream chesse room temperatue |
| 2 | ts | Cumin powder |
| 2 | ts | Chili powder |
| RED SAUCE | ||
| 1 | pk | Dried chili anchos |
| 2 | c | Water |
| 1 | tb | Cornstarch |
| 3 | tb | Margarine low fat |
| 2 | tb | Achiote powder |
| 3 | Cloves garlic minced | |
| 1 | md | Onion minced |
| Salt and pepper to taste | ||
| GREEN SAUCE | ||
| 15 | Tomatillos fresh | |
| 1 | md | Onion chopped |
| 4 | cl | Garlic minced |
| 2 | ts | Lemon pepper |
| Salt to taste | ||
| 1 | tb | Olive oil |
| 1 | pk | Corn tortillas |
| 1 | pk | Nonfat sour cream |
| 1 | Bunch cilantro chopped | |
| Or chopped chives |
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