Okay. So I’m not a great chef. I have more disappointments in the kitchen (like the cauliflower pizza crust) than successes.
But today, I’m going to brag. I made some enchiladas verdes that not only met my expectations but really really surprised me — they were excellent, and healthy! I’ve seen these on menus in Mexican restaurants and never had the guts to try the green sauce before. But when I came across a recipe in a Weight Watchers magazine in a “cheese lovers” section (and I’m a Mexican lover too), I had to try it. I added in mushrooms, cottage cheese, and used fresh spinach instead of frozen. Here’s the original recipe, and here is my adapted version.
16 corn tortillas (6 inch)
1 red onion
1/2 Tbsp garlic powder
5 cups fresh spinach
1 lb mushrooms
1/4 lb tofu (soft if possible)
1/4 c low fat sour cream
1/4 c 1% cottage cheese
1 1/4 c reduced fat cheddar (I used Cabot 50% white cheddar)
1 c salsa verde
1) Preheat oven to 375. Chop the red onions and mushrooms. Sautee’ with garlic powder until softened, about 7-9 minutes. Remove from heat.
2) Add in spinach, a handful at a time, and stir until wilted. The heat from the onion and mushroom mixture will be enough to wilt the spinach.
3) Combine tofu, cottage cheese, and sour cream in a blender or food processor. I used my Magic Bullet (super easy clean-up).
4) After spinach has wilted, add in pureed tofu mixture and stir to combine. Add in 3/4 cup grated cheese.
5) Assembly: quickly warm each tortilla in a hot skillet to make them more pliable. Add 1/4 cup filling and roll tightly. Place in baking dish seam-side down. I had to use a second because I only got 10 in my first casserole dish.
6) Drizzle with 1/2 cup enchilada sauce and top with remaining cheese. Cover with foil and bake 20-25 minutes.
I chose to bake 20 minutes, then uncovered and changed the oven to broil to get the cheese to begin to brown.
7) Top with remaining enchilada sauce and enjoy!
Serving size = 2 enchiladas.
Approximate nutrition: 210 calories, 5 g fat, 28g carbs, 12g protein (also 40% DV for Vitamin A and 11% DV Iron)
Here is the jarred salsa I used. The originial recipe (linked above) includes ingredients to make the sauce homemade.
I am in love with this recipe. I might add some jalapenos or hot sauce to the mix next time to up the spice, but its still delicious as prepared.
If you ever try any recipe from my blog, make it this one! Have an excellent Tuesday!