Spinach Enchiladas


January 31, 2017

Spinach Enchiladas 5 0 5 0

"If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach."

  • Prep: 20 mins
  • Cook: 20 mins
  • 20 mins

    20 mins

    40 mins

  • Yields: 5


1 tablespoon butter

1/2 cup sliced green onions

2 cloves garlic, minced

1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry

1 cup ricotta cheese

1/2 cup sour cream

2 cups shredded Monterey Jack cheese

10 (6 inch) corn tortillas

1 (19 ounce) can enchilada sauce


1Preheat the oven to 375 degrees F (190 degrees C).

2Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.

3In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.

4Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.