Spinach Enchiladas

Spinach Enchiladas Recipe

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Rosemary Coffman


These are great. I have used green enchilada sauce.


★★★★★ 1 vote


  • 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

How to Make Spinach Enchiladas


  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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.
  4. Bake for 15 - 20 minutes until bubbly.

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