Creamy Spinach Enchiladas

A few weeks ago we went to Waco, Texas for a Fixer Upper Blogger Retreat and I had the BEST Creamy Enchiladas. I decided that I would try and recreate it! These Creamy Spinach Enchiladas turned out so good and everyone loved it! Hope you love them as much as we did!

Serves: 8

Creamy Spinach Enchiladas

15 minPrep Time

20 minCook Time

35 minTotal Time

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  • 1/2 cup sliced green onions
  • 1 (9-oz.) package of frozen spinach, thawed, well drained (I like to drain it with my hands by squeezing the water outit in little )
  • 1 cup of cottage cheese
  • 1 cup of ricotta cheese
  • 1 1/2 cups Mozzarella cheese
  • 1 small can of mushrooms
  • 1/2 teaspoon of garlic salt
  • 8 flour tortillas
  • 1 (10-oz.) can of enchilada sauce
  • Sliced green onions for topping (optional)


  1. Heat oven to 375 degrees.
  2. In a large bowl add spinach, cottage cheese, ricotta cheese, 1/2 cup of Mozzarella cheese, mushrooms, and garlic salt.
  3. Spoon 1/4 cup filling down center of each tortilla; roll up. Place, seam side down, in ungreased 13x9-inch glass baking dish. Pour enchilada sauce evenly over tortillas; sprinkle with 1 cup of remaining cheese.
  4. Bake at 375°F. for 20 minutes or until bubbly and heated through. Sprinkle with sliced green onions.


Creamy Spinach Enchiladas 4


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