Spinach & Cottage Cheese Enchiladas

This recipe was inspired by a post from Iowa Girl Eats - the first food blogger I started reading. The photo is from her post where she used corn tortillas:

Spinach & Cottage Cheese Enchiladas

1 package frozen chopped spinach, thawed

1 can green chilies

2 cups cottage cheese

2 cloves garlic, minced

3/4 cup sour cream

1 t cumin

1/2 t chili powder

8 flour tortillas

1 jar of enchilada sauce (about 2 cups)

1 1/2 - 2 cups shredded pepper Jack cheese

Directions:

1. Preheat the oven to 375 degrees F.

2. Remove liquid from spinach, green chilies and cottage cheese by using too many paper towels (objective is to remove the majority of the liquid, you do not have to be OCD). As you dry each ingredient, add to large mixing bowl. Mince garlic and add to bowl. Add sour cream, cumin and chili powder to bowl. Mix all ingredients well.

3. Cover the tortillas with a damp paper towel and place in the microwave for ~30 seconds to warm them up. Lay out the tortillas on the counter and divide all of the cottage/spinach mixture between them. I usually use the 1/3 measuring cup as a scoop. Roll up, and place seam side down in a greased 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with pepper Jack cheese.

4. Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Notes:

One thing I love about this recipe is that you can change so many things: tortilla types, salsa/sauces, spices or the type of cheese.

Tomorrow, I will share my tomatillo salsa recipe which is what I use instead of enchilada sauce.