*  Exported from  MasterCook  *
 
                    Spinach Enchiladas with Three Colors
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cottage Cheese                   Cream Cheese
                 Main Dishes                      Onions
                 Spinach                          Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pk            Frozen spinach thawed
    1      pk            Cottage cheese low fat
    6      oz            Cream cheese at room Temp.
    2      t             Cumin powder
    2      t             Chili powder
                         Red. Sauce:
    1      pk            Dried chili anchos
    2      c             Water
    1      T             Cornstarch
    3      T             Margarine low fat
    2      T             Achiote powder
    3      Cloves        garlic minced
    1      md            Onion minced
                         Salt and pepper to taste
                         Green sauce:
   15                    Tomatillos fresh
    1      md            Onion chopped
    4      cloves        Garlic minced
    2      tsp.          Lemon pepper
                         Salt to taste
    1      Tbsp.         Olive oil
    1      pkg           Corn tortillas
    1      pkg.          Nonfat sour cream
    1      Bunch         cilantro chopped
                         Or chopped chives
 
 1. Make the stuffing. Put the cottage cheese and cream cheese in food
 processor and blend till smooth.
 Add the other ingredients and stir into cheese mixture. 2. Red sauce: This
 is my way of doing this.
 you can use any red chili sauce recipe  here. Wash chilies and remove seeds
 unless you want this REALLY
 hot. 
 Boil water in saucepan. Add chilies and turn off heat and let soak. Melt
 butter in frying pan. Add
 onions and garlic and saute until clear. Set aside.
 Put chilies and water in food processor and blend until smooth. Add flour
 to butter mix and make a roux.
 Add chili with liquid and make a sauce. You may have to add water or a
 small can of tomato sauce. I don't
 use the tomato sauce. Simmer until thickened stirring constantly. Set
 aside. 3.  Simmer tomatillos in water
 until tender. Add to food processor and blend until smooth. Saute onion and
 garlic in a bit of oil or butter in frying pan and add to tomatillos 4. Dip
 tortillas in the red sauce while it is simmering to soften them. Fill with
 a dollop of the cheese and spinach mixture and roll and put in glass
 casserole sprayed with pan spray, seam side down. 5. Cover with
 red sauce. 6. Add Tomatillo sauce 7. Dollops of sour cream can be put on
 top of this. This makes a red green and white casserole to compliment the
 Mexican flag. I like to garnish with chopped fresh cilantro.
 Serves 8. 
 Emilie rwsm05a
 
 
 
 
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