creamy spinach enchiladas

Name: creamy spinach enchiladas
Prep time: 20 min
Cook time: 15 min
Yield: 5
Cuisine: Mexican
Ingredients: 1 tablespoon(s) plus 1 tsp oil; 2 cup(s) red onion, chopped; 2 teaspoon(s) minced garlic; 1 box(es) 10 oz pkg frozen, chopped spinach, thawed, squeezed dry; 1 cup(s) ricotta cheese; 1/2 cup(s) light sour cream; 2 cup(s) 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

17 Pinches

sherry monfils

worcester, MA

Updated on Feb 26, 2016

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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prep time 20 Min

cook time 15 Min

method Bake

yield 5 serving(s)

Ingredients

1 tablespoon plus 1 tsp oil
2 cups red onion, chopped
2 teaspoons minced garlic
1 box 10 oz pkg frozen, chopped spinach, thawed, squeezed dry
1 cup ricotta cheese
1/2 cup light sour cream
2 cups 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

Step 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.

Step 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.
Step 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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