As inspired by the Morrison Inn of Morrison, Colorado             November 2002


Spinach Enchilladas

     1/2 small     onion, finely chopped (about 1/3 cup)

       1 package   frozen chopped spinach

       1 large     egg

       8 ounces    ricotta (skim milk or non-fat, if you prefer)

       2           chile peppers, finely chopped

                   olive oil for sautéing

     1/2 cup       parmesan or mozzarella cheese, shredded

       8 10-inch   flour tortillas

       1 12-ounce  jar red or green enchilada sauce or such

                    other home made sauce as you may prefer

Sauté the chopped hot peppers (jalapeño, poblano or other variety) in the olive oil until softened.  Add chopped onion and continue sautéing until the onion is transparent.

Squeeze water out of thawed chopped spinach.  Add to onion and sauté until all water is gone.  Allow to cool.

In large bowl, mix ricotta with one egg.  Stir in onion, pepper and spinach mixture.   Add shredded cheese and mix well.

Place about 1/3 cup of the filling mixture on each of the eight tortillas and roll up.  Place rolled tortillas, seam side down, in a greased baking dish.

Pour enchilada sauce over the rolled tortillas and bake in a 350°F oven for about 35 minutes.

Serve enchiladas topped with sour cream or reduced fat topping (see

recipe below.)

Serves 4.


Reduced fat topping for Mexican food

This is something I created one evening when we ran out of sour cream.  I served it to our teenage son -- the ultimate expert on high fat foods -- and even he liked it.

       1/2 cup       skim milk ricotta

       1/2 cup       plain non-fat yogurt

         1 teaspoon  hot sauce (Cholula or similar)

                     a few drops of green food coloring (don't overdo!)

Mix well and serve on enchiladas or other Mexican foods.  The

pale green color looks very nice, especially sprinkled with paprika.