* Exported from MasterCook *
Spinach Enchiladas With Three Colors
Recipe By : Emilie
Serving Size : 8 Preparation Time :0:00
Categories : Beans 4 Points Per Serving
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces frozen spinach -- thawed
2 cups nonfat cottage cheese
6 ounces nonfat cream cheese -- at room temperature
2 teaspoons cumin powder
2 teaspoons chili powder
***Red Sauce***
1 package chiles -- dried, anchos
2 cups water
1 tablespoon cornstarch
3 tablespoons reduced-calorie margarine
2 tablespoons achiote paste -- *see Note
3 cloves garlic -- minced
1 medium onion -- minced
salt and pepper -- to taste
***Green Sauce***
15 tomatillos
1 medium onion -- chopped
4 cloves garlic -- minced
2 teaspoons lemon pepper
salt -- to taste
1 tablespoon olive oil
8 corn tortillas
1 package fat-free sour cream
1 bunch cilantro -- or chopped chives
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.
Red sauce: This is my way of doing this. You can use any red chili sauce recipe.
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 sauté 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. Simmer tomatillos in water until tender.
Add to food processor and blend until smooth.
Sauté onion and garlic in a bit of oil or butter in frying pan; add to tomatillos.
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. Put in glass casserole sprayed
with pan spray, seam side down. Cover with red sauce. Add Tomatillo sauce.
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.
Description:
"4 Points Per Serving"
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Per serving: 202 Calories (kcal); 6g Total Fat; (23% calories from fat); 15g Protein;
29g Carbohydrate; 5mg Cholesterol; 574mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates
NOTES : *achiote - This is the Mexican name given to Annatto, which are the seeds of
a South American tree. It has a delicate flavor and a dark reddish-orange color.
It is available in jars in Latin American markets and gourmet stores.
It may also be purchased ground. Ground annatto seed Cook's Thesaurus:
achiote seed, achote seed, achuete seed, ajwain (seed) =
ajwain = carom seed = bishop's weed = ajowan (seed)
Pronunciation: AHJ-a-wahn
Substitutes: dried thyme (use more) OR cumin
allspice = toute-epice = Jamaica pepper = myrtle pepper
http://www.foodsubs.com/Spice.html
