Vegan Spinach Enchiladas Recipe
Vegan Spinach Enchiladas
If you're looking for a quick and delicious weeknight dinner that will satisfy all your cravings, look no further than this vegan enchilada recipe. This recipe will please even the pickiest eaters, featuring fresh spinach and loads of satisfying cheese.
Plus, it's incredibly easy to make, requiring little time and effort. You'll have a delicious enchilada casserole that's tasty and great for helping you lose weight. So why wait? Start cooking up this incredible vegan enchilada recipe now!
1 can diced Tomatoes (14 oz.)
1 Small sliced onion
3 tsp Minced canned chipotle chilies, divided
¼ tsp of Salt
1 ½ cup Low-fat, low-sodium cottage cheese
1 box (10 oz.) Frozen chopped spinach, thawed and squeezed dry
1 cup Monterey Jack cheese, shredded
1 Bunch of sliced scallions, white and green sections separated
½ tsp Garlic powder
8 Corn tortillas, 6 inches
Preheat the oven to 450 degrees Fahrenheit. Using cooking spray, coat an 8-inch-square baking dish.
Combine the tomatoes, onion, 2 tablespoons of chipotle, and salt in a blender. Puree until completely smooth. In a medium mixing bowl, mash cottage cheese; add spinach, ½ cup cheese, scallion whites, garlic powder, and the remaining 1 teaspoon of chipotle.
- In the prepared baking dish, spread ¼ cup tomato sauce. Cover with 4 tortillas. Spread ½ cup sauce on top, then top with the spinach filling. Add another ¼ cup of sauce on top. Add the remaining 4 tortillas and 1 cup of sauce on the top. Top with the remaining ½ cup of cheese.
- Bake the casserole for about 25 minutes or until the cheese has melted and the contents are heated. Sprinkle 2 tablespoons of the reserved scallion greens.
Chipotle chile peppers in adobo sauce are smoked jalapenos in a delicious, spicy sauce. In supermarkets, look for small cans of Mexican delicacies. Once opened, they can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.