Creamy Spinach Enchiladas
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Description:
These Creamy Spinach Enchiladas are a long-time favorite in my kitchen, initially discovered on the back of a tortilla packet, and perfected over the years. With a creamy filling made from a blend of cheeses, spinach, and a hint of garlic, this dish is simple yet satisfying. To make it even heartier, you can add shredded chicken, either from a cooked chicken breast or a can of chicken. I pair it with a zesty homemade Texas Red Enchilada Sauce (Recipe #42094) for the perfect kick, though store-bought sauce works just as well. Whether youโre looking for a quick weeknight dinner or a crowd-pleasing meal, these enchiladas are always a hit!
Recipe Category: Cheese
Keywords: Mexican, < 60 Mins, Oven
Ingredients
| Ingredient | Quantity |
|---|---|
| Spring onion | 1/2 (finely chopped) |
| Garlic cloves | 4 (minced) |
| Butter | 1 tablespoon |
| Margarine | 4 tablespoons |
| Frozen chopped spinach | 1 package (10 oz) |
| Cottage cheese | 1 cup |
| Ricotta cheese | 1 1/2 cups |
| Sour cream | 10 oz (1 container) |
| Monterey Jack cheese (shredded) | 1 cup |
| Corn | 1 cup (drained if canned) |
| Flour tortillas | 10 (small to medium size) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 403.4 kcal |
| Fat | 29.8 g |
| Saturated Fat | 17.5 g |
| Cholesterol | 84.2 mg |
| Sodium | 1159.1 mg |
| Carbohydrates | 14.5 g |
| Fiber | 3.6 g |
| Sugar | 9.1 g |
| Protein | 21.6 g |
Instructions
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Preheat Oven: Begin by preheating your oven to 375ยฐF (190ยฐC). This will ensure itโs hot enough to bake the enchiladas to perfection.
-
Cook Onions and Garlic: In a medium-sized saucepan, melt butter and margarine over medium heat. Add the chopped spring onions and minced garlic, cooking them for about 2 minutes until theyโre soft and aromatic.
-
Add Spinach: Add the frozen chopped spinach to the saucepan, stirring occasionally. Cook for 3-4 minutes until the spinach is fully thawed and heated through. Once done, remove the saucepan from the heat.
-
Mix Cheeses and Sour Cream: Stir in the cottage cheese, ricotta cheese, and sour cream. Mix well until the filling is smooth and creamy. Add 1 cup of the shredded Monterey Jack cheese and stir until everything is fully combined.
-
Warm the Tortillas: To prevent the tortillas from cracking when rolling, gently warm them in the microwave or on a skillet for a few seconds on each side until soft and pliable.
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Assemble Enchiladas: Take each tortilla and spoon about 1/4 cup of the spinach and cheese mixture into the center. Roll the tortilla tightly around the filling, placing it seam side down in a 13″ x 9″ baking dish.
-
Top with Enchilada Sauce and Cheese: Pour your chosen enchilada sauce over the rolled tortillas, making sure each one is well coated. Sprinkle the remaining shredded Monterey Jack cheese on top for a delicious cheesy crust.
-
Bake: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is bubbly and the enchiladas are golden brown on top.
-
Serve and Garnish: For the perfect finishing touch, serve your creamy spinach enchiladas with a side of shredded lettuce, chopped tomatoes, sliced black olives, and additional sour cream. A sprinkle of chopped spring onions will add a fresh, crunchy flavor to complete the dish.
Notes:
- If you want to make these enchiladas even heartier, consider adding shredded cooked chicken to the filling. This makes a great option for using up leftover chicken or even canned chicken.
- Pair these enchiladas with a side of Spanish rice or a simple green salad for a full meal.
- Feel free to swap out the Monterey Jack cheese for other cheeses like cheddar or pepper jack for an extra kick.
These Creamy Spinach Enchiladas are a delightful and creamy twist on a classic Mexican favorite, perfect for a quick dinner or a special family meal. Enjoy!
