Creamy Spinach Enchiladas

Total Time
Prep 15 mins
Cook 20 mins

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.

Ingredients Nutrition


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

Based on other reviews, I added more garlic and onion and threw in some oregano as well as a tiny bit of leftover brown rice that I needed to use up. Delicious! I didn't use nearly that much sauce, though, as I don't like my enchiladas super sloppy. I used whole wheat tortillas.

SandwichQueen March 10, 2015

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!

bonjovi4ever January 15, 2008

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

Tinat51796 August 15, 2007