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 Recipe #42094."
 
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photo by PalatablePastime photo by PalatablePastime
photo by PalatablePastime
Ready In:
35mins
Ingredients:
9
Serves:
4-6
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ingredients

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directions

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

Questions & Replies

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  1. LuckyDog
    can these be made in advance?
     
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Reviews

  1. SandwichQueen
    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.
     
  2. bonjovi4ever
    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!
     
  3. Tinat51796
    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
     
  4. Grammy Bunny
    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 them...me too!...Grammy Bunny
     
  5. CASunshine
    These enchiladas were very easy to make but a little bland. The filling had a wonderful creamy texture but needs more flavor, perhaps more onions or garlic or both! I loved the idea of spinach and want to try them again but give them more of a kick. Thanks for the new and different experience in enchiladas!
     
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