How to Make Spinach Enchiladas - A Step-by-Step Guide

Spinach Enchiladas are a delicious and satisfying vegetarian dish that is perfect for a weeknight dinner or for entertaining guests. This recipe combines the creamy tanginess of the spinach and cheese filling with the smoky, spicy flavors of the enchilada sauce, creating a mouthwatering dish that will have everyone coming back for more.

Enchiladas are a traditional Mexican dish that consists of corn tortillas rolled around a filling and covered with a flavorful sauce, then baked to pe...

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Ingredients

  • 1 tablespoon butter
  • ½ cup sliced green onions
  • 2 cloves garlic, minced
  • 1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 cup ricotta cheese
  • ½ cup sour cream
  • 10 (6 inch) corn tortillas
  • 1 (19 ounce) can enchilada sauce

Information

  • Prep Time: 25 mins
  • Cook Time: 25 mins
  • Total Time: 50 mins
  • Servings: 5
  • Yield: 10 enchiladas

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Melt butter in a saucepan over medium heat. Add green onions and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in spinach and cook for 5 minutes. Remove from the heat and mix in 1 cup Monterey Jack, ricotta cheese, and sour cream.
  • Warm one tortilla in a skillet over medium heat until flexible, about 15 seconds. Repeat to warm remaining tortillas. Spoon about 1/4 cup spinach mixture onto the center of each tortilla, roll tortilla around filling, and place into a 9x13-inch baking dish with the seam facing down. Pour enchilada sauce over top and sprinkle with remaining 1 cup Monterey Jack.
  • Bake in the preheated oven until sauce is bubbling and cheese is lightly browned at the edges, 15 to 20 minutes.
  • Nutrition

    510 cal.

    • Total Fat: 36g
    • Saturated Fat: 21g
    • Cholesterol: 95mg
    • Sodium: 354mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 6g
    • Total Sugars: 1g
    • Protein: 18g
    • Vitamin C: 14mg
    • Calcium: 513mg
    • Iron: 3mg
    • Potassium: 540mg