Creamy Spinach Enchiladas
photo by PalatablePastime
- Ready In:
- 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!)
- 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!
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
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
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!