Sweet Sixteen

Happy Birthday Sasha!!!

My little kitty turns 16 today, my how the years have flown by!

Here she is after a trip I took to Los Angeles with my Dad a few years ago. I brought home a couple of t-shirts for my sister to pick from, but before I could ask her which one she wanted Sasha had claimed them both :)

Here’s to a wonderful kitty birthday filled with fun in the sun porch, some cottage cheese, and fresh catnip!

The dish I have for you today Sasha would definitely approve. She would love these Vegetarian Enchiladas (or rather some of the individual ingredients in them) because a) she loves dairy products, and b) she also loves whenever we order Mexican food. So here’s to a Mexican inspired dish of cheesy loveliness!

These enchiladas were scrumptious! The spinach that creates the majority of the filling is the star of the show in my opinion, and pairs perfectly with the creamy cottage cheese and sweet onion. The fresh asparagus sautéed in olive oil was a simple and delicious side dish as well. I rarely buy asparagus at the grocery store and have no idea why, I always love it when I make it!

Vegetarian Enchiladas

Serves 4

Adapted from Iowa Girl Eats

1 tbsp butter

1/4 cup yellow onion, chopped

A sprinkle of red pepper flakes

1 10 oz. package of frozen chopped spinach, thawed and with the water squeezed out

1 cup cottage cheese

1/2 cup plain Greek yogurt

1/2 cup shredded cheddar cheese

8 corn tortillas

8 0z. red enchilada sauce

Fresh cilantro

To make the enchiladas start by preheating your oven to 375 degrees and spray an 8×8 baking dish with non-stick spray. Then heat a skillet to medium heat and melt the butter in the skillet. Once butter has melted add chopped onions and sauté for about 5 minutes, or until softened. Then add the red pepper flakes and spinach and continue cooking for about 5 minutes, or until the spinach has warmed through.

While spinach is warming, in a separate bowl combine the cottage cheese and greek yogurt. Once spinach is ready add the cottage cheese and yogurt mixture to the skillet and stir.

Let the whole mixture cook for an additional minute or so, and then simply place a 1/4 cup of the mixture inside each corn tortilla. Roll tortillas and place seam down into the 8×8 baking dish. Continue until all of the tortillas are filled and in the dish. Then pour the 8 oz. of enchilada sauce over the enchiladas. Sprinkle with the cheddar cheese and as much fresh cilantro as you’d like, then bake in the oven for about 20 minutes. Enjoy!

The pears are coming,

Sydney

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2 thoughts on “Sweet Sixteen

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