Wohlmut
Spinach and Red Pepper Enchiladas
FILLING
* 1 cup low-fat cottage cheese
* 1 Tbsp. olive oil
* 1 medium onion, minced
* ½ tsp. ground cumin
* 1 Box (10 oz.) frozen chopped spinach; thawed, thoroughly drained, and squeezed dry
* 1+½ cups frozen or canned corn (thawed if frozen)
* 1 Jar (7 oz) roasted red peppers; patted dry with paper towels, then finely sliced
* 2 Tbsp. grated Parmesan cheese
* ¼ tsp. salt
* ½ tsp. dried oregano
* Fresh ground pepper, to taste
SAUCE
* 1+ ¼ cups mild or medium salsa
* ½ cup heavy cream (sour cream, or optionally Kefir cheese)
* ¼ cup milk or soy milk
* 1+¼ cups grated Monterey Jack cheese (or your favorite cheese or cheese substitute)
WRAPPING
* 8 large (8 to 10 inch) flour tortillas
* Extra grated cheese for garnish
Puree the cottage cheese in a food processor or blender until perfectly smooth. Scrape it into a medium-size bowl.
Heat the olive oil in a large skillet over medium heat. Add the onion and sautée, stirring frequently, until the onion is golden brown and soft, about 10 minutes. Add the cumin and cook 2 minutes more. Stir in the spinach and cook 2 minutes more, tossing frequently (it's hard to mix dried chopped spinach).
Let the mixture cool. Then stir the spinach/onion mixture into the cottage cheese and add the remaining filling ingredients.
Butter a 9-by-13 inch baking dish (or larger, if using really large tortillas). Heat the tortillas briefly over an open flame until they're flexible; or warm them in the microwave between damp paper towels.
To make the sauce, combine the salsa, cream, and milk in a bowl. Spoon a thin layer of the sauce on the bottom of the baking dish.
Divide the spinach mixture into 8 portions and place a portion along the bottom/middle part of each tortilla. Fold in a small tab on each side, then roll the tortilla up so that it encases the filling in a neat cylinder. Place each enchilada in the baking dish as you go. Then spoon the remaining sauce over all the enchiladas. Sprinkle cheese over the dish.
Cover the dish (with tinfoil, if it doesn't have its own lid) and bake for 25 minutes at 375 degrees. Then remove the cover and bake 5-10 more minutes, until the cheese and the sauce are bubbly, and the tortillas start turning golden brown. Let the dish stand for at least 5 minutes before serving.
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