1/1 Photo of Creamy Spinach Enchiladas
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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- 1/2 cup sliced spring onion
- 4 garlic cloves, minced
- 1 tablespoon butter or 1 tablespoon margarine
- 10 ounces frozen chopped spinach, thawed and drained
- 1 cup cottage cheese or 1 cup ricotta cheese
- 1 cup sour cream
- 1 1/2 cups shredded monterey jack cheese
- 10 corn or 10 flour tortillas
- 1 (10 ounce) can mild enchilada sauce (or make your own, yum!)
- 1Pre heat oven to 375°F In a medium size sauce pan cook onions and garlic in butter for 2 minutes, add spinach.
- 2Cook for 3-4 minutes stirring occasionally.
- 3Remove from heat.
- 4Stir in cottage cheese, sour cream, 1c of shredded cheese.
- 5The tortillas need to be gently warmed so that they will not crack when you roll them up.
- 6Spoon about 1/4 cup filling down center of each tortilla and roll up.
- 7Place seam side down in 13"x9" baking dish.
- 8Top with enchilada sauce and remaining cheese Bake for 15-20 minutes until bubbly.
- 9I suggest serving with shredded lettuce, chopped tomatoes, sliced black olives and additional sour cream and chopped spring onions!
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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: