Creamy Spinach Enchiladas

Submitted by YnkyGrlDwndr

"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."

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 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!)

directions

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!

Reviews

[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.

 

[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!

 

[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

 

[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

 

[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!