Vegetarian Spinach Enchiladas
- 1 14-ounce can of diced tomatoes
- 1 small onion, chopped
- 3 teaspoons of minced canned chipotle chiles (see Tip), divided
- 1/4 teaspoon of salt
- 1 1/2 cups of cottage cheese
- 1 10-ounce package of frozen chopped spinach, thawed and squeezed dry
- 1 cup of shredded Monterey Jack cheese, divided
- 1 bunch of scallions, sliced, white and green parts separated
- 1/2 teaspoon of garlic powder
- 8 6-inch corn tortillas
- 2 Tablespoons Olive Oil Marketplace Roasted Chili w/Lime Olive Oil
- Preheat oven to 450°F.
- Coat an 8-inch-square baking dish with Roasted Chili w/Lime Olive Oil.
- Place tomatoes, onion, 2 teaspoons chipotle and salt in a blender. Puree until smooth.
- Mash cottage cheese in a medium bowl; stir in spinach, 1/2 cup cheese, scallion whites, garlic powder and the remaining 1 teaspoon chipotle.
- Spread 1/4 cup of the tomato sauce in the prepared baking dish.
- Cover with 4 tortillas (they will overlap).
- Spread on 1/2 cup sauce, then all the spinach filling. Top with another 1/4 cup sauce. Layer on the remaining 4 tortillas and the remaining 1 cup sauce.
- Sprinkle the remaining 1/2 cup cheese on top.
- Bake the casserole until the cheese is melted and the filling is hot, about 25 minutes.
- Sprinkle with 2 tablespoons of the reserved scallion greens and drizzle Roasted Chili w/Lime Olive Oil on top.
- Chipotle chile peppers in adobo sauce are smoked jalapeños packed in a flavorful, spicy sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they’ll keep for up to 2 weeks in the refrigerator or 6 months in the freezer.