This is manicotti meats Mexico. I have no idea how these Spinach Florentine Enchiladas popped into my head, but it did. And now I’m thinking of what else I can enchilada-ize. Eggplant parm enchiladas? Lasagna enchiladas? Who knows what I’ll come up with next.
I honestly wanted Florentine, but didn’t want to deal with manicotti or stuffed shells version of it. I thought, lasagna roll ups. Nah. What could I use? And then it hit me. Tortillas! Why not? So, I did.
I keep trying to think of relatively unique #MeatlessMonday meals. Cliche vegetarian style dishes is something I don’t want to have every week. Outside of the box thinking will prevent this. I think this is pretty outside of the box. Then again, I have tried to Google a recipes for these.
Hmm…let’s see what happens. Not so much. They’re mostly Mexican style burritos with taco sauce or enchilada saauce. This is an Alfredo sauce. And OMG it was gooooooooooood. I had to keep from eating it with a spoon while I was making these. It was THE BEST sauce I’ve made in a long time.
No, I didn’t make all 12 enchiladas. I made enough for S to have dinner and me to have dinner and then lunch the next day. The rest went into a container, that he’ll probably toss because I didn’t manage to freeze it or eat it before I hopped across the pond. It would make a great spinach dip or spread for bread or crackers. Just heat it up until the cheese melts and spread it on some toasts. #NOM!
But, back to these enchiladas. They were cheesy, melty, spinach-y goodness in a whole wheat tortilla wrapper. They chile pepper flakes add a nice touch of spice that you don’t expect. The herbs really blended all the flavors together. They were a bit strong for me for lunch, but that’s just me. They were REALLY yummy for lunch the next day. The whole wheat tortillas really kept their shape and didn’t get all mushy like regular flour tortillas would.
- 20 ounces frozen spinach, thawed and drained well
- 1 cup low fat cottage cheese
- 3/4 cup part-skin ricotta cheese
- 1/2 cup mozzarella cheese
- 1/2 cup egg substitute
- 1 teaspoon garlic salt
- 1 teaspoon oregano
- 1/2 teaspoon Italian seasoning
- pinch red pepper flakes
- 1 1/2 cups skim milk
- 3 tablespoons flour
- 1/2 cup reduced fat Parmesan cheese
- 1/2 cup Parmesan cheese
- pinch ground nutmeg
- 12 whole wheat flour tortillas
- 1/2 cup mozzarella cheese
- Preheat oven to 350.
- Wring the spinach out in an old kitchen towel, making sure to wring out as much moisture as possible.
- Combine spinach with the cottage cheese, ricotta cheese, mozzarella cheese, and egg substitute. Stir well to combine.
- Add the garlic salt, oregano, Italian seasoning and red pepper flakes. Combine well.
- Whisk the milk and flour together in a medium saucepan. Bring to a boil and then simmer; stirring occasionally, until thick and bubbly.
- Remove the sauce from heat and add a pinch of nutmeg and the Parmesan cheeses. Stir well until the cheese is melted.
- Place 1/2 cup of the sauce in the bottom of a 10 x 13 casserole dish coated with cooking spray.
- Place 1/3 cup of spinach mixture in the middle of a tortilla. Roll and place seam side down in the casserole dish. Continue filling and rolling the remaining tortillas.
- Pour the rest of the sauce over the enchiladas and bake, covered, at 350 for 30 minutes.
- Remove from heat, top with 1/2 cup mozzarella cheese and continue to bake 15 minutes or until the cheese is bubbly and brown.
- Allow to cool slightly before serving.