Not all of the recipes I share on here will be raw food, as I am still dipping my toes into the water with this whole nutrition change. Its a lot to take in, so I am working on it. For now, I am successfully 75% raw. Meaning, I eat 2-3 meals a day of raw, fresh fruits, vegetables, nuts, etc. Then for dinner I will most likely have a cooked vegetarian meal. Last night I made the below recipe. It was AMAZING! And incredibly simple.
- 1 cup light sour cream
- 1 (7 ounce) can green salsa
- 1 bunch fresh spinach, rinsed and thinly sliced
- 2 cups shredded Monterey Jack cheese
- 1 (10 ounce) package corn tortillas
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a small bowl, stir together half of the sour cream and the green salsa. Spread enough to coat the bottom into a 9x13 inch baking dish. On each tortilla, spread a small amount of the salsa and sour cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish. When all of the tortillas are in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese.
- Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.
The major changes I made were, instead of making enchiladas, it was just easier to make this into a casserole, so I did layers and made it more of a mexican lasagna. Don't let the spinach scare you, it is quite tasty in there. It was probably a little too spicy for my daughter, so maybe next time I will experiment and make my own milder green sauce. Sorry for the absence of a picture, this was scarfed down! Yum! Enjoy!
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