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    You are in: Home / Recipes / Creamy Spinach Enchiladas Recipe
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    Creamy Spinach Enchiladas

    Creamy Spinach Enchiladas. Photo by Sue Lau

    1/1 Photo of Creamy Spinach Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    YnkyGrlDwndr's Note:

    I've been making this recipe on an off for years. First found it on the back of a tortilla packet. I've tweaked it a few times now. If you want you can add a small can of chicken, or a cooked chicken breast shredded up. I've done this and it goes well. I use Texas Red Enchilada Sauce Texas Red Enchilada Sauce.

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    Units: US | Metric


    1. 1
      Pre heat oven to 375°F In a medium size sauce pan cook onions and garlic in butter for 2 minutes, add spinach.
    2. 2
      Cook for 3-4 minutes stirring occasionally.
    3. 3
      Remove from heat.
    4. 4
      Stir in cottage cheese, sour cream, 1c of shredded cheese.
    5. 5
      The tortillas need to be gently warmed so that they will not crack when you roll them up.
    6. 6
      Spoon about 1/4 cup filling down center of each tortilla and roll up.
    7. 7
      Place seam side down in 13"x9" baking dish.
    8. 8
      Top with enchilada sauce and remaining cheese Bake for 15-20 minutes until bubbly.
    9. 9
      I suggest serving with shredded lettuce, chopped tomatoes, sliced black olives and additional sour cream and chopped spring onions!

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    Ratings & Reviews:

    • on January 15, 2008


      I agree they were a little bland next time I will add more onions, garlic and more seasonings. Will make again. Very easy. I think next time I might try green sause as well. Thanks for a good recipe!

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    • on August 15, 2007


      I love spinach enchiladas so I made these last night. I adjusted the recipe a little to fit my weight watchers plan and added jalapenos (cause I like things spicy). I also used green enchilada sauce instead of red. But they are awesome! Thank you so much for posting the recipe. I love the spinach enchiladas that they serve at a local mexican restaurant but could never find a recipe that was this close! Thanks again for a recipe that will be a new favorite! Tina

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    • on October 15, 2004


      Made these last night to balance out some spicier chicken enchiladas with tomatillo sauce... a good combo. I, too, used Mark Hendrick's enchilada sauce recipe (42094), and chose ricotta. Because there were two "unspoken for" 9 oz. pkgs. of fresh spinach in the fridge, I used them in place of the frozen. Also, softened the corn tortillas ever-so-quickly in hot oil. Next time, I'll load the filling with garlic, and (at least) double the spring onions. It seemed to need just a little bit of help with the seasonings. My dinner guests sure enjoyed too!...Grammy Bunny

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    Read All Reviews (6)


    Nutritional Facts for Creamy Spinach Enchiladas

    Serving Size: 1 (208 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 403.3
    Calories from Fat 267
    Total Fat 29.7 g
    Saturated Fat 17.4 g
    Cholesterol 84.1 mg
    Sodium 1159.1 mg
    Total Carbohydrate 14.5 g
    Dietary Fiber 3.6 g
    Sugars 9.1 g
    Protein 21.6 g

    The following items or measurements are not included:


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