(Serves 6)
Spicy
Sauce Ingredients:
1 can
Campbell’s Healthy Request Cream of Mushroom Soup
2 TBS
chopped jalapeno peppers
1 10 oz
package frozen spinach, thawed (not drained)
½ C finely
chopped onions
1 clove garlic,
minced
1 C water
1 TBS flour
1 TBS water
Spice
Sauce Preparation:
In a
blender or food processor mix soup, jalapenos, spinach, onions, garlic until
smooth
Pour 1 C of
water in a saucepan
Add soup
mixture and bring to a boil
Simmer 10 –
15 min
Mix flour
& 1 TBS water until smooth and add to sauce
Cook until
thickened, stirring constantly
Pour 1 C of
mixture in the bottom of a 9” x 13” baking dish that has been coated with
cooking spray
Enchilada
Ingredients:
½ C chopped
onions
1 C nonfat
sour cream
1 C nonfat
cottage cheese
1 C grated
low fat cheddar cheese
2 TBS
chopped jalapeno peppers
1 tsp cumin
12 corn
tortillas
Enchilada
Preparation:
Steam
onions in microwave until cooked
Combine
onion w/ sour cream, cottage cheese, cheddar cheese, jalapenos, cumin
Soften
tortillas by wrapping in damp paper towels and place in microwave ½ - 2 minutes
Preheat
oven to 350
Place ¼ C
cheese filling in the center of each warm tortilla and rollup
Place seam
side down in dish
Pour
remaining green sauce over enchiladas
Bake 25-30
min
Top with
nonfat sour cream tomatoes and green onions