Enchiladas fáciles de espinacas y requesón

Ingredientes

• olive oil 1.00 tsp
• yellow onion 1.00 small diced
• black pepper 0.25 tsp
• frozen spinach 10.00 oz thawed and excess water squeezed
• ricotta cheese 4.00 oz low-fat ricotta cheese
• cottage cheese 7.00 oz nonfat
• corn tortillas 12.00 5 inches
• canned red or green enchilada sauce 1.00 cup canned red enchilada sauce
• Monterey jack cheese 1.50 oz shredded
• green onion (scallion) 1.00 whole sliced 1 bunch

Preparación

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Heat a large skillet over medium heat. Add oil

3. 3

   onion

4. 4

   and pepper. Cook

5. 5

   stirring occasionally

6. 6

   until onion softened

7. 7

   4–5 minutes.

8. 8

   Transfer cooked onions to a large bowl. Add spinach

9. 9

   ricotta

10. 10

    and cottage cheese. Stir to combine.

11. 11

    Wrap the tortillas in a wet paper towel and microwave for 30 seconds.

12. 12

    Spray a baking dish with cooking spray. Divide spinach filling equally between tortillas. Roll and place seam side down in the baking dish.

13. 13

    Pour enchilada sauce over the tortillas. Top with shredded cheese. Bake for 10–15 minutes

14. 14

    until the cheese is melted and bubbly.

15. 15

    Divide enchiladas between plates and top with green onions.