Wednesday, June 14, 2006

Enchiladas Verdes

From WW magazine, Sep/Oct. 2004
These are not nearly as good as my Papa's green enchies, but they are quite healthy!

UPDATE: We made these tonight, and they were quite good. However, I added some salt to the green sauce and next time will add another jalepeno or two, as I like ours a bit more caliente. They were tasty with some fresh homemade salsa and a dollop of sour cream. Black beans and/or rice would be a nice side.

2 teaspoons vegetable oil
1 onion, chopped
3 tbs. sliced almonds
1 garlic clove, minced
1 cup FF cottage cheese
1/3 cup light sour cream
1 10 oz. box frozen chopped spinach, thawed and squeezed dry
8 medium tomatillos, quartered, paperyhusks removed and rinsed before cutting
1 cup chopped scallions
2/3 cup chopped cilantro
1 jalepeno pepper, roasted, peeled, seeded and chopped
2 tablespoons fresh mint
1/2 tsp ground cumin
1/2 tsp ground corriander
12 6 inch corn tortillas
3/4 cup shredded Monterey Jack cheese

Preheat the oven to 350 degrees and spray a large baking dish with nonstick spray.
1. Heat the oil in a large nonstick skillet over high heat, then add the onion, almonds and garlic, and cook, stirring, until the onion and almonds are golden, about 8 min. Transfer to a plate to cool.
2. Puree the cottage cheese in a food processor or blender. With the machine running, add the sour cream. Transfer the mixture to a large bowl and stir in the spinach andthe oninon-almond mixture.
3. In a clean bowl, puree the tomatillos, scallions, cilantro, jalapeno, mint, cumin, and corriander. Transfer the sauce to a shallow bowl.
4. Heat a cast-iron or heavy bottomed skillet over medium heat. Add a tortilla and toast until pliable, about 15 seconds each side. Dip the tortilla into the tomatilla sauceto coat lightly on both sides.
5. Place a spoonful of the cheese-spinach filling slightly to one side of the center and roll up. Transfer the roll to the baking dish. Repeat with the remaining tortillas, sauce, and filling to make 12 enchiladas. Spoon the remaining sauce over the enchiladas; then sprinkle cheese over the top. Cover the dish with foil and bake until hot and melted, about 25-35 minutes.

Per serving (1 enchilada): 160 cal, 7 g fat, 4 g fiber; WW PTS=3.

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