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Spinach Enchiladas

Spinach Enchiladas

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
SADONIA2

SADONIA2

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

Kendra
349

Kendra

10/23/2007

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 used 1% milkfat cottage cheese in place of the ricotta. This turned out very creamy and tasted very good. I skipped covering the top of the enchiladas with cheese, so I only used 1 cup in the filling. Didn't miss it! I also used fresh spinach cooked down instead of frozen simply b/c I had it on hand and needed to cook it. I will absolutely make this again.

Tippy
262

Tippy

1/16/2007

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 white sauce with spinach. I simply sauted minced garlic in a small amount of butter - and added my thickener, flour in this case, to make a typical Roux, before adding half and half to the mixture until I reached the correct consitency. Used only salt and white pepper for flavor. The filling is brought together with the Ricotta - don't leave that out. It lends a smooth and rich taste to the finished product. This filling could be made in advance and assembled before cooking. Very good recipe.

TC
252

TC

6/27/2008

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 cloves of garlic, one yellow onion, and one 4oz can of green chilies to add to spinach mixture- I also doubled the spinach. Added cumin, chili powder, parsley, and cayenne to the filling. Made “10 minute enchilada sauce” from this site to put on top. It was really, really good. The pepper combo made it much heartier. My meat loving husband even liked it!

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