Spicy Chicken Lasagna
Instead of spending hours at the stove making an Italian tomato sauce for your lasagna, let your slow cooker do the work. Your family will love the chicken and mushrooms in this makeover recipe of traditional lasagna.
Read MoreVegetarian Spinach Enchiladas
Drescription
This vegetarian enchilada recipe is weeknight-fast when you skip the step of filling and rolling the enchiladas and make a stacked enchilada casserole instead. Just layer the tortillas, sauce and cheesy spinach filling the way you would lasagna and have the casserole in the oven in 20 minutes.
Ingredients
- 1 14-ounce can diced tomatoes
- 1 small onion, chopped
- 3 teaspoons minced canned chipotle chiles (see tip), divided
- ¼ teaspoon salt
- 1 ½ cups low-fat, reduced-sodium cottage cheese
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 1 cup shredded monterey jack cheese, divided
- 1 bunch scallions, sliced, white and green parts separated
- ½ teaspoon garlic powder
- 8 6-inch corn tortillas
Directions
- Preheat oven to 450 degrees F. Coat an 8-inch-square baking dish with cooking spray.
- Place tomatoes, onion, 2 teaspoons chipotle and salt in a blender. Puree until smooth. Mash cottage cheese in a medium bowl; stir in spinach, 1/2 cup cheese, scallion whites, garlic powder and the remaining 1 teaspoon chipotle.
- Spread 1/4 cup of the tomato sauce in the prepared baking dish. Cover with 4 tortillas (they will overlap). Spread on 1/2 cup sauce, then all the spinach filling. Top with another 1/4 cup sauce. Layer on the remaining 4 tortillas and the remaining 1 cup sauce. Sprinkle the remaining 1/2 cup cheese on top.
- Bake the casserole until the cheese is melted and the filling is hot, about 25 minutes. Sprinkle with 2 tablespoons of the reserved scallion greens.
