Spinach Enchiladas

Spinach Enchiladas

562
SADONIA2 1

"If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach."

Ingredients

40 m {{adjustedServings}} servings 578 cals
Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 578 kcal
  • 29%
  • Fat:
  • 39.9 g
  • 61%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 415 mg
  • 17%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
  3. In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
  4. Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

562
  1. 817 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I enjoyed this recipe, only changed a few things to make it a little healthier/lower fat. I used red onion in place of the green ones and sauteed them in olive oil instead of butter. I also us...

This is a wonderful spinach enchilada recipe. I followed the filling part exactly - only changing the store-bought red enchilada sauce to a homemade creamy white garlic sauce, as I prefer a whi...

I am reviewing my revised recipe, because I had a feeling this would be bland if made as is. Here were my changes- sautéed one diced poblano, half of a jalapeno, half of a red bell pepper, three...