We moved to Southern California many years ago from Minnesota. We especially like the Mexican food that's served here. These enchiladas have become a family favorite. —William Parman, Oxnard, California
- 1 can (14-1/2 ounces) chicken broth
- 1 can (6 ounces) tomato paste
- 3 to 4 teaspoons chili powder
- 1 package (10 ounces) frozen chopped spinach, thawed and well drained
- 3 greens onions, chopped
- 1/3 cup sour cream
- 1/4 cup 4% cottage cheese, drained
- 1-1/2 cups (6 ounces) shredded Colby/Monterey Jack cheese, divided
- 6 to 8 corn tortillas (7 inches)
- For the sauce, whisk the broth, tomato paste and chili powder in a saucepan. Simmer, uncovered, for 5 minutes.
- Meanwhile, combine spinach, onions, sour cream and cottage cheese in a bowl; stir in 1 cup shredded cheese. Spoon 1/2 cup of the sauce into a greased 11-in. x 7-in. baking dish. Dip tortillas into the remaining sauce; spoon about 1/4 cup spinach mixture down the center of each tortilla.
- Roll up and place, seam side down, in the baking dish. Top with the remaining sauce and cheese. Bake, uncovered, at 350° for 20 minutes or until bubbly. Yield: 6-8 servings.
Originally published as Spinach Enchiladas in Country April/May 2000, p51
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