As
inspired by the Morrison Inn of Morrison,
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 (
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.