In honor of the quickly approaching Cinco de Mayo…
This casserole is SO flavorful and delicious….just bring the pinata and you will have yourself the perfect fiesta.
The spinach and cottage cheese pair up to bring a cool, calm, and collected-ness to the ass-kicking chipotle chilies. The perfect side….seasoned black beans (recipe to follow).
This recipe itself is very simple to make. I adapted it from my favorite magazine (Eating Well). It tastes even better as leftovers. It is pretty adaptable depending on your preferences, so feel free to mix it up to your liking!
1 14 oz can diced tomatoes
1 small onion, chopped
3 chipotle chilies (canned I used ones “in adobo sauce”)- warning: these are spicy! substitute 2 tbsp chili or chipotle powder if you don’t care for the spice.
1/4 tsp salt
1 1/2 cups cottage cheese (see picture for recommended brand if organic is unavailable)
1 10 oz package frozen spinach, thawed and squeezed dry
1/2-1 cup cup cheese of preference (cotija cheese pictured here)
1 bunch scallions, sliced (white and green parts separated)
1/2 tsp garlic powder
4-8 corn tortillas (you will need 8 if you don’t use the optional rice)
optional: 1 cup cooked rice
1. Preheat oven to 450 degrees. Coat an 8-inch baking dish with cooking spray.
2. Pure tomatoes, onion, chipotle chilies, and salt.
3. Mix cottage cheese, spinach, scallion whites, and 1/2 cup of cheese (if using 1 full cup in the recipe, I left out the cheese here).
side note: after searching through a couple of cottage cheese brands (no organic was available), Daisy was my favorite. Their ingredient label won my heart 🙂 Only 3 ingredients? Yes please. Check out other cottage cheese brands next time you are at the store and see all the craziness that gets added.
4. Spread 1/4 of the tomato sauce in the prepared baking dish.
5. If using rice, add 1/2 cup of rice. Then cover with 2-4 tortillas (I used 2 since I added rice).
6. Then add all of the cottage cheese mixture. Repeat rice/sauce/tortilla layer.
7. Save some sauce for the very top. Top with cheese (cotija pictured here).
8. Cook approx 25 minutes.
9. Let cool for approx 15 minutes. Sprinkle with reserved scallion greens.
Cheers and happy evolving!