I’m not really sure what “authentic” enchiladas look like in Big Guys mind (I’m not sure about a lot of things that go through that Guys mind, to be honest) but we both LOVED these
bad boys vegetarian enchiladas. Even the most “meat and potatoes” man around wouldn’t miss the beef or chicken. Promise.
First things first, preheat the oven so that’s waiting on you and you’re not waiting on it to heat up. Then melt a little pat of butter and saute your diced onion. This is also a good time to throw your spinach in the microwave if it’s not defrosted yet.
While that’s sizzlin’ away, gather your other ingredients.
Once the onion is tender, add garlic salt, red pepper flakes (next time I’ll add more), and spinach. Heat until the spinach is warmed through.
In a bowl, combine the cottage cheese (I used 2%), Greek yogurt (I used fat-free) and the spinach mixture. Get your stir on. Warm your tortillas (I used corn tortillas) for about 30 seconds (I wrapped them in a paper towel).
Place about 1/4 cup of the mixture in the tortillas, roll ’em up and then place seam down in a baking dish.
Then pour on the enchilada sauce. I used mild…next time I’m turning the heat on a bit and using medium.
Sprinkle with cheese (I used Seriously Sharp).
Bake for about 20 minutes or until the cheese is bubbly.
Serve. Eat. But don’t burn your mouth.
Big Guy kept repeating “these are so good” over and over. Yes, yes they were.
They were so good (and “authentic”).