creamy spinach enchiladas
By
sherry monfils
@smonfils
6
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.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
5
Prep:
20 Min
Cook:
15 Min
Method:
Bake
Ingredients
-
1 Tbspplus 1 tsp oil
-
2 cred onion, chopped
-
2 tspminced garlic
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1 box10 oz pkg frozen, chopped spinach, thawed, squeezed dry
-
1 cricotta cheese
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1/2 clight sour cream
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2 creduced fat, shredded mexican-style cheese
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106"-tortillas of your choice, ie; spinach, tomato, low fat, etc,
-
119 oz can or bottle favorite enchilada sauce
How to Make creamy spinach enchiladas
- 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.
- 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.
- 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.
About creamy spinach enchiladas
Course/Dish: Tacos & Burritos
Main Ingredient: Bread
Regional Style: Mexican
Dietary Needs: Low Fat
Hashtag: #Meatless spinach enchiladas
