Spinach Enchiladas Recipe

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Spinach Enchiladas

Rosemary Coffman


These are great. I have used green enchilada sauce.

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1/4 c
green onions, sliced
1 clove
garlic, minced
1 Tbsp
margarine or butter
1 pkg
frozen spinach (10 oz, thawded and drained)
1 c
sour cream
1 c
small curd cottage cheese or ricotta
1 1/2 c
monterey jack cheese, shredded
1 pkg
corn tortillas
1 can(s)
mild enchilada sauce

Directions Step-By-Step

Preheat oven to 375 degrees.
In a sauce pan, cook onions and garlic in butter for 2 minutes. Add spinach and cook for 3-4 minutes stirring occasionally. Remove from heat. Stir in cottage cheese, sour cream and 1 cup shredded cheese.
Warm tortillas as directed on package. Spoon approximately 1/4 cup filling down center of each tortilla and roll up. Place seam side down in 9 inch baking dish. Top with enchilada sauce and remaining cheese.
Bake for 15 - 20 minutes until bubbly.

About this Recipe