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Spinach Enchiladas

4

50 min

Spinach Enchiladas

Spinach Enchiladas Photo 1

Time

50 min

Serving

5 persons

Calories

510

Rating

4.00★ (1)

Cuisine

Mexican
Author: Victoria Buriak
Easy spinach enchiladas made with ricotta cheese and spinach. If you like spinach and Mexican food, you'll love these!

Ingredients

  • butter: 1 Tbsp
  • green onions: 0.5 cup (sliced)
  • garlic: 2 clove (minced)
  • frozen chopped spinach , thawed, drained and squeezed dry: 1 pack (10 ounce pack)
  • Monterey Jack cheese: 2 cups (divided, shredded)
  • ricotta cheese: 1 cup
  • sour cream: 0.5 cup
  • corn tortillas: 10 piece (6 inch)
  • enchilada sauce: 1 can (19 ounce can)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 375 degrees F (190 degrees C).
    Spinach Enchiladas Photo 2
  2. Melt butter in a saucepan over medium heat. Add green onions and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in spinach and cook for 5 minutes. Remove from the heat and mix in 1 cup Monterey Jack, ricotta cheese, and sour cream.
    Spinach Enchiladas Photo 3
  3. Warm one tortilla in a skillet over medium heat until flexible, about 15 seconds. Repeat to warm remaining tortillas. Spoon about 1/4 cup spinach mixture onto the center of each tortilla, roll tortilla around filling, and place into a 9x13-inch baking dish with the seam facing down. Pour enchilada sauce over top and sprinkle with remaining 1 cup Monterey Jack.
    Spinach Enchiladas Photo 4
  4. Bake in the preheated oven until sauce is bubbling and cheese is lightly browned at the edges, 15 to 20 minutes. Melissa-Goff
    Spinach Enchiladas Photo 5

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