Spinach Enchiladas

Are you looking for a freezer friendly vegetarian casserole? This is it-full of flavor and healthy spinach.

black bean and corn enchiladas

 

Have you had  a scrumptious vegetarian Mexican meal, Spinach Enchiladas? This is budget friendly, especially if you take advantage of freezer enchilada sauce. I usually make a double or triple batch of sauce and have some on hand for this family favorite.

I begin by sauteing the onion and garlic with olive oil.

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Next I drain my thawed spinach, which I removed from my handy dandy thawing box. I squeeze it dry with my bare hands and removed excess water before adding to the onion mixture.

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I stir this well and remove from the heat and add the cottage cheese, sour cream and shredded cheese. It’s mixed and ready to fill my tortillas, which I’ve warmed in the microwave a couple of minutes to make them soft and pliable.

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I like to pour about a cup of sauce on the bottom of my baking dish.

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I simply spoon about 1/4 cup onto the center of the tortilla. Feel free to use  use a 1/4 cup measuring spoon if you like.

Then I pour the remaining sauce over the top and top with items I have on hand, such as sliced black olives or chopped cilantro.

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YUM! It’s ready to bake or freeze. I allow homemade sauce to completely cool if I plan to freeze. Otherwise, go for it-follow the freezing directions below. Make two of these yummy casseroles, one for now and one for later; especially if you find a great sale on cottage cheese like I did.

Breakstones Facebook often has a coupon on their website that can be doubled at stores like Harris Teeter, Ingles or Bi-Lo. It helps to double and triple freezer food when you find a great sale or bargain at an outlet. Always brainstorm what you can make-ahead and freeze when items go on sale. Enjoy this meatless Mexican casserole with friends or family. Host a fiesta and volunteer to make this frugal main dish.

Spinach Enchiladas

Ingredients:

  • 1 T. olive oil
  • 1 small chopped onion
  • 2 garlic cloves, minced
  • 1 (10 oz. pkg) frozen chopped, thawed and squeezed dry spinach
  • 1 cup cottage cheese
  • 1/2 cup sour cream
  • 2 cups Monterey Jack or Colby Jack shredded cheese
  • 10-12 (6-in) corn tortilla
  • 1 (19 oz. can) enchilada sauce or homemade sauce

Cook onion and garlic for about a minute in 1 tablespoon oil. Stir in spinach and mix well. Remove from heat and mix in cottage cheese, sour cream and 1 cup shredded cheese. Microwave tortillas for about two minutes or until soft and pliable. Pour about 1 cup of enchilada sauce in bottom of 9×13 baking dish. Spoon about 1/4 cup of the filling onto the center of each tortilla. Roll up and place seam side down on the sauce. Continue filling each tortilla. Pour remaining sauce over the top and sprinkle 1 cup of shredded cheese. Bake at 375 for twenty minutes or until hot and bubbly.

Freezing directions:

Prepare and cool if necessary (do not bake). Label and date a heavy duty piece of foil or plan to use two regular pieces. Spray a piece of foil with cooking spray. Lay this side down against the cheese to prevent from sticking. Freeze until solid before stacking.

Reheating Directions:

Thaw for 24 hours in the refrigerator. Bake at 375 covered for about 45 minutes or until hot and bubbly.

What is your favorite homemade dish?

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