Creamy Spinach Enchiladas

Creamy Spinach Enchiladas

1.5 hours prep + cook time

Ingredients:

For enchilada sauce:

28 oz can of crushed tomatoes

1/4 cup vegetable broth

3 tbsp apple cider vinegar

2 tbsp minced garlic

2 tbsp chili powder

2 tbsp salt

1 tbsp cayenne pepper

Olive oil to cover pot

For creamy spinach:

Olive oil to cover pot

1 tbsp mined garlic

1 package of fresh garlic

Salt to taste

1 cup cottage cheese queso

+additional fillings of your choice and 6 tortillas

Preheat oven to 400 degrees. Cover bottom of a pot with oil and garlic. When garlic starts to simmer, add tomatoes, seasonings, vinegar and broth. Cover and cook on low for 20 min. Meanwhile, cover bottom of a new pan with oil and garlic. Add in spinach in 2 separate batches until cooked fully. Add queso and mix.

Cover bottom of baking pan with thin layer of sauce and fold tortillas in half back-to-back on top of sauce. Add creamy spinach and fillings (I used Beyond Meat burgers) to each tortilla then wrap them up to close them. Pour remaining enchilada sauce on top, bake for 30 min. Take out of the oven and let sit for 5 min then serve hot!

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