Anyone else feel like enchiladas are ALWAYS a good idea? I love a good cheesy enchilada, but I love it even more when it’s packed full of nutrient-dense spinach and mushrooms.
I usually don’t love meatless meals, but this vegetarian enchiladas recipe is one meal I will make over and over again.
How to make Creamy Spinach Enchiladas:
- Preheat oven to 375 degrees.
- In a large bowl mix together green onions, spinach, cottage cheese, ricotta cheese, 1/2 cup Mozzarella cheese, mushrooms, and garlic salt.
- Spoon 1/4 cup filling down center of each tortilla and roll up. Place each one seam side down in an un-greased 9×13-inch glass baking dish. Pour enchilada sauce evenly over tortillas; sprinkle with 1 cup of remaining cheese.
- Bake at 375 degrees for 20 minutes, just until it’s slightly bubbly and heated through.
- Top by sprinkling with sliced green onions and shredded spinach.
Vegetarian EnchiladaS: Fresh vs Frozen Spinach
Either type of spinach can be used for this recipe.
If using frozen spinach, be sure to thaw it first, and squeeze out as much moisture as possible.
If using fresh spinach, you may want to wilt it slightly by sautéing it before adding it to your mixture.
Flour VS corn tortillas for enchiladas
While most traditional enchilada recipes are made with corn tortillas, we prefer this recipe using white flour tortillas. However, if you only have corn tortillas on hand, they will still work.
Other vegetarian enchiladas add-ins:
If you love the idea of these vegetarian spinach and cheese enchiladas, but want to add in a bit more heartiness to them, try adding any of these to your mixture.
- Mexican rice
- black beans
- sweet potatoes
- ground beef or turkey
- diced chicken or shredded rotisserie chicken
how to freeze enchiladas:
These Enchiladas can be made ahead of time (up to 24 hours in advance) by assembling them, covering them with plastic wrap, and refrigerating until it’s time to bake. Be sure to remove plastic wrap before baking.
Leftovers can be stored in an airtight container for 2-3 days and reheated in the microwave as needed.
To freeze, cover enchiladas tightly with plastic wrap and then wrap with aluminum foil. Freeze for up to 30 days (we like to freeze them in disposable foil containers so clean up is even easier).
To bake, remove from freezer and remove plastic wrap. Cover and bake for 30 minutes at 375 degrees. Uncover and continue baking for about 10 minutes, until cheese is bubbly and enchiladas are cooked through.
Serve these veggie enchiladas with:
- Street Corn Salad
- Mexican Rice
- Easy Blender Salsa
- Black Bean and Cotija 6-Layer Dip
- Fully Loaded Guacamole
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