September 16, 2012 - Creamy Spinach Enchiladas

Tonight's dinner was a great success! We had some friends come over for a nice Sunday dinner. We had so much fun talking and catching up! Everyone loved the food, or at least claimed too... haha.. Unfortunately, with having good friends over, we kinda....sorta.... well.... forgot to take a picture of the deliciousness. And there were no leftovers. So... anyways... This is definitely a good recipe to try! If you aren't low-carbing it, you can use regular tortillas. We made almond flour crepes that we found online. We will include that recipe as well. 

Ingredients For the Crepes:
• 5 eggs
• 1/2 cup almond flour
• 1/2 teaspoon vanilla
• pinch salt
• 1 teaspoon olive oil

Directions: 
1. Beat the eggs together. 
2. Add all the other ingredients except the olive oil. 
3. Heat the olive oil in a pan on medium heat and move it so it covers the bottom of the pan. 
4. Add 1/4 cup of the mixture, quickly spreading it to cover the whole 8" skillet. 
5. Cook for 1 to 2 minutes until the top is set but still slightly wet. 
6. Flip the crepe and cook another 20 seconds of so until browned. 

Makes 4 crepes. 

CREAMY SPINACH ENCHILADAS 
10 Almond Flour Crepes ( we only made 8 which is two batches of almond crepes.) 
10 ounces frozen chopped spinach, thawed and drained well 
6 green onions, chopped, divided 
1 cup ricotta cheese 
1/2 cup sour cream 
Salt and pepper, to taste 
8 ounces Monterey jack cheese, shredded, divided 
10 ounce can green enchilada sauce

In a medium bowl, mix the spinach, 3 green onions, ricotta and sour cream. Add salt and pepper, to taste. Stir in half of the Monterey jack; blend well. Divide the filling mixture among the crepes. 

Spread the filling down slightly off center of each one, then roll up. Place seam-side down in a greased 9x13" baking dish. 

Pour the enchilada sauce evenly over the top and sprinkle with the rest of the cheese. 

Bake at 375º 20 minutes, or until hot, bubbly and slightly browned. Sprinkle the remaining green onions over the top.

Makes 10 servings 
Can be frozen

NOTE: This does not include the crepes nutrition... I'm not sure on those counts. The recipe didn't have any. Almond flour is really low in carbs. 

Per Serving: 290 Calories; 24g Fat; 14g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs   

<Enter Picture here> Oops....

HAPPY EATING!!!