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Indian Enchiladas

Indian Enchiladas
Makes: 8  servings Prep 25 mins Total Time 1 hr


  • Nonstick cooking spray
  • 1/2 tablespoon  canola oil
  • 1 medium potato, peeled and cut into 1/4-inch cubes
  • 1 medium onion, chopped
  • 1/4 teaspoon  salt
  • 1 16-ounce bag frozen chopped spinach, defrosted
  • 1 1/2 cups  light coconut milk
  • 2 teaspoons  curry powder
  • 6 ounces  queso blanco or feta, cut into 1/2-inch cubes
  • 8 8-inch flour tortillas
  • 2 teaspoons  cornstarch
  • 1 1/2 ounces  shredded Monterey Jack (about 1/3 cup)
  • 2 tablespoons  finely chopped cilantro


1. Preheat the oven to 375 degrees . Spray a 9-by-13-inch baking dish with cooking spray and set aside. Heat oil in a large skillet over high heat; add potato, onion and salt and cook, stirring occasionally, until onion is soft and translucent, about 8 minutes. Stir in spinach, 1/2 cup coconut milk and curry powder and saute 2 minutes. Remove from heat and gently fold in queso blanco or feta.

2. Lay a tortilla on a clean surface. Scoop 1 loosely packed cup filling mixture into center of tortilla. Fold in sides, top and bottom and place tortilla, seam side down, in prepared baking dish. Repeat with remaining tortillas, packing them tightly. (You may need to put a clean bowl or plate on top of the first few to hold them in place.)

3. In a small bowl, whisk together remaining coconut milk and cornstarch; stir in Monterey Jack and pour mixture over enchiladas.

4. Bake 30 minutes, or until golden brown. Remove from oven and let sit 3 minutes; garnish with cilantro.

From FitnessMagazine.com