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

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Chef #517222's Note:

    I found this recipe on a site I never go on, so thought I'd post it here with my alterations. In the original recipe, they used 1 cup ricotta cheese, yet I didn't have any, and didn't have a full cup of cottage cheese as a substitute. Olives in this recipe are an estimate, since we had some left over from dinner, so I just chopped those up. I'd say as an estimate, probably slightly less than 1/4 cup. You could use whatever cheese you prefer, I used a 3 cheese blend, which turned out wonderful.

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    Serves: 7


    enchila ...

    Units: US | Metric


    1. 1
      Preheat oven to 375 degrees Farenheit.
    2. 2
      Pinch off woody ends of spinach, place in boiling water for about 30 seconds, or until vibrant green, drain, and squeeze out excess water.
    3. 3
      Place butter in skillet, melt, and added in onions and garlic, cook until fragrant, not brown.
    4. 4
      Add in spinach, corn, and black olives, cook for 5 minutes, stirring often.
    5. 5
      Remove from heat, stir in cottage cheese, sour cream, and 1 cup cheese.
    6. 6
      Warm tortillas in the microwave, (I did mine all at once, it took forever, and they didn't turn out correctly), I'd recommend one at a time, for probably 10-15 seconds each.
    7. 7
      Spoon roughly 1/4 cup of the mixture into each tortilla and roll up and place seam-side down in a 9x13 in baking dish.
    8. 8
      Cover with enchilada sauce and remaining 1 cup cheese.
    9. 9
      Bake for 15-20 minutes, or until sauce is bubbling, and cheese is lightly brown at the edges.

    Ratings & Reviews:


    Nutritional Facts for Spinach Enchiladas

    Serving Size: 1 (253 g)

    Servings Per Recipe: 7

    Amount Per Serving
    % Daily Value
    Calories 319.5
    Calories from Fat 174
    Total Fat 19.4 g
    Saturated Fat 10.7 g
    Cholesterol 52.4 mg
    Sodium 1143.1 mg
    Total Carbohydrate 23.9 g
    Dietary Fiber 3.8 g
    Sugars 3.9 g
    Protein 14.4 g

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