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Cook Time:20 minsAdditional Time:25 minsTotal Time:45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:20 minsAdditional Time:25 minsTotal Time:45 minsServings:4Yield:4 servings
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 14-ounce can diced tomatoes1small onion, chopped3 teaspoons minced canned chipotle chiles (see Tip), divided¼teaspoonsalt1 ½cupslow-fat, reduced-sodium cottage cheese1 10-ounce package frozen chopped spinach, thawed and squeezed dry1cupshredded Monterey Jack cheese, divided1 bunch scallions, sliced, white and green parts separated½teaspoongarlic powder86-inch corn tortillas
Cook Mode(Keep screen awake)
Ingredients
1 14-ounce can diced tomatoes
1small onion, chopped
3 teaspoons minced canned chipotle chiles (see Tip), divided
¼teaspoonsalt
1 ½cupslow-fat, reduced-sodium cottage cheese
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1cupshredded Monterey Jack cheese, divided
1 bunch scallions, sliced, white and green parts separated
½teaspoongarlic powder
86-inch corn tortillas
DirectionsPreheat oven to 450 degrees F. Coat an 8-inch-square baking dish with cooking spray.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.TipsTip: 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.Originally appeared: EatingWell Magazine, May/June 2013
Directions
Preheat oven to 450 degrees F. Coat an 8-inch-square baking dish with cooking spray.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.TipsTip: 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.
Preheat oven to 450 degrees F. Coat an 8-inch-square baking dish with cooking spray.
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.
Tips
Tip: 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.
Originally appeared: EatingWell Magazine, May/June 2013
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Nutrition Facts(per serving)325Calories12gFat34gCarbs24gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
