EatingWell: A new way to enchilada
EatingWell
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This vegetarian enchilada recipe is weeknight-fast when you skip the step of filling and rolling the enchiladas and make a stacked enchilada casserole instead. Just layer the tortillas, sauce and cheesy spinach filling the way you would lasagna and have the casserole in the oven in 20 minutes.
Vegetarian Spinach Enchiladas
Serves 4
Active Time: 20 minutes
Total Time: 45 minutes
1 14-ounce can diced tomatoes
1 small onion, chopped
3 teaspoons minced canned chipotle chiles (see note), divided
1/4 teaspoon salt
1 1/2 cups low-fat, reduced-sodium cottage cheese
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