April 13, 2012 | One Dish Meals, Vegetables
We’re all told that we eat with the eyes first, so on this blog I really work to make my food photos appetizing. But every once in awhile, I make something that is just simply not very photogenic, yet is so delicious I have to share it anyway. These spinach enchiladas are a perfect example.
For some reason I dreamed up this recipe during the grueling hour that I spend in a group fitness boot camp class led by our trainer Dana. As Dana thought up more ways to torture tone us, I just kept thinking of making these enchiladas and what I’d put in them. Once they were cooked, believe it or not, I tried styling this and shooting it multiple ways – in the casserole dish versus plated (where it kind of looked like dog food), in the large dish versus baked in an individual casserole (where it overflowed and kind of looked like lava), with a napkin and without (where it just looked harsh and lonely). I finally gave up, grabbed my two enchiladas, and dug in. Did I mention I’m trying to eat more vegetarian meals? I’ll never give up meat – I adore it – but it’s helping me shed a few pounds to eat less meat (and drink less wine, but I won’t go there now). Mmmmmmmm – exactly what I envisioned as I was sweating my way through my workout.
- 2 cups diced onions
- 1½ pounds spinach, wilted
- 8 ounces nonfat cream cheese, room temperature
- 2 cups fresh tomatoes, seeded and diced
- ¼ teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon coriander
- 12 whole corn tortillas
- 1 can green enchilada sauce
- ½ cup sharp cheddar cheese, shredded (or more to taste)
- Saute onions in a nonstick pan until slightly softened. While onions are cooking, combine hot wilted spinach with cream cheese, stirring until melted. Add the cooked onions and the tomatoes, along with the salt, cumin, and coriander and stir until well combined. Soften tortillas one at a time in a dry skillet over high heat for about 5 seconds per side. Scoop ⅓ cup of the filling into the tortillas, wrap edges over filling, and lay seam side down in a baking dish sprayed with cooking spray. Repeat with remaining tortillas until all 12 are filled. (You may need to use more than one baking dish to fit all 12.) Pour enchilada sauce evenly over the top and then sprinnkle the cheddar cheese over top. Cover baking dish with foil and bake at 375 degrees until heated through and bubbly, about 30-40 minutes
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Thank you for sharing!