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creamy spinach enchiladas

smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

I have been eating less meat just as a lot of other people are trying to do. So I wanted a Mexican style dish that was meatless and lower fat and calories. This is a mix between Mexican and Italian and I found the taste combo very exciting. You may add seasonings and herbs as you wish.

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yield 5 serving(s)
prep time 20 Min
cook time 15 Min
method Bake

Ingredients For creamy spinach enchiladas

  • 1 Tbsp
    plus 1 tsp oil
  • 2 c
    red onion, chopped
  • 2 tsp
    minced garlic
  • 1 box
    10 oz pkg frozen, chopped spinach, thawed, squeezed dry
  • 1 c
    ricotta cheese
  • 1/2 c
    light sour cream
  • 2 c
    reduced fat, shredded mexican-style cheese
  • 10
    6"-tortillas of your choice, ie; spinach, tomato, low fat, etc,
  • 1
    19 oz can or bottle favorite enchilada sauce

How To Make creamy spinach enchiladas

  • 1
    Heat oven to 375. Lightly spray a 9"x 13" pan w/ cooking spray. Place a lg pot over medium heat.Pour 1 tbsp oil into pot. Add onion and garlic. Cook, stirring until fragrant. Add spinach and cook, stirring for 5 mins.
  • 2
    Remove pot from heat. Stir in ricotta cheese, sour cream and 1 cup shredded cheese. In a skillet, over medium heat, add remaining oil. Place a tortilla in skillet, cook 1 min, flip over and cook another 30 seconds. Place on a plate. Cook remaining tortillas.
  • 3
    For each tortilla, spoon about 1/4 cup ricotta mix down the center of tortilla. Roll up and place seam-side down in pan. Pour enchilada sauce evenly over tortillas. Sprinkle w/ remaining cheese. Bake 15-20 mins, or until bubbly. I usually serve w/ a side of extra sour cream.
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