creamy spinach enchiladas

No Photo

Have you made this?

By sherry monfils
@smonfils

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 votes

Serves:

Prep:

20 Min

Cook:

15 Min

Method:

Bake

Ingredients

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

Step-by-Step

1Heat 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.
2Remove 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.
3For 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.

Printable Recipe Card