I just pulled my recipe binder out to get this recipe to share with you, and I fondly remembered the time a few years back when I went part time at my job for about 3 months, a reaction to a downturn in the economy. I offered to go part time for awhile and management said "thank you so much for your commitment." Sigh. What a time that was. Glorious time! I went to the gym every day, I made new friends, I learned how to knit, I worked every day in the garden, I made fresh and healthy meals every day, and I did things like put together and organize a recipe binder. I'm glad I had that time then because it makes it easy to use now...
I'm one of those people with a hodge podge of recipes: some from friends, family, printouts from epicurious, and the many ripped out recipes from The Oregonian, Sunset, and Real Simple. I love to cook. I love to try new things and to cook Thai, Mexican, Italian, Northwest, California, traditional american, BBQ, you name it. In fact, AdRi gave me a gift for my birthday of a cooking class: how to bake and decorate cakes from scratch.
But this one is a standard of the household. Easy, classic, fast, somewhat healthy and tasty.
It's another recipe courtesy of my mom. Actually, the printout I have of it comes from my dad sent at 3:35pm on October 2, 2000.
10 flour tortillas
1/2 cup green onions, sliced (I just use a whole bunch, greens and white parts all)
10 oz frozen chopped spinach, thawed and drained (squeeze the moisture out of it)
1 cup cottage cheese (you can use nonfat, lowfat, whatever)
1/2 cup light sour cream
2 cups jack cheese, shredded
1 can of enchilada sauce (I really like the green sauce. You can get this in the mexican food aisle, or trader joe's carries a kind in a bottle)
Heat large nonstick skillet that has been lightly coated with pam. Heat green onions and spinach til tender and moisture is evaporated, stirring occasionally. Remove from heat, stir in cottage cheese, sour cream and 1 cup shredded cheese (save 1 cup for topping).
Warm tortillas in the microwave (you can poke a hole in the plastic bag and nuke em for a minute and see if they're hot all of the way through etc.)
Pour 1/4 or so of the sauce in a 9x13 baking pan, coat the tortilla front and back with the sauce, then fill with a few spoonfuls of the filling. Place seam side down. Continue coating and filling all of the tortillas until your pan is full and you're done with the filling. If any sauce is still left, pour over the top. Top with reserved cheese.
Bake for about 30 minutes, uncovered at 375 degrees.
Enjoy peeps, and happy Recipe Saturday.