Creamy Spinach Enchiladas Recipe
These Spinach Enchiladas are creamy, cheesy, and absolutely delicious. Loaded with veggies and three kinds of cheeses, these vegetarian enchiladas will leave you far from hungry!
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: American, Mexican, Tex-Mex
Keyword: Creamy spinach enchiladas, easy enchiladas, spinach enchiladas
Servings: 8
Calories: 261kcal
- ½ cup sliced green onions
- 9 ounces frozen spinach (thawed, well drained)
- 1 cup cottage cheese
- 1 cup ricotta cheese
- 1½ cups shredded Mozzarella cheese divided
- 1 (4 ounce) can mushrooms
- ½ teaspoon garlic salt
- 8 flour tortillas
- 10 ounces enchilada sauce
- sliced green onions for topping
Heat 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; roll up. Place, seam side down, in an un-greased 9x13-inch glass baking dish. Pour enchilada sauce evenly over tortillas; sprinkle with 1 cup of remaining cheese.
Bake at 375° F. for 20 minutes or until bubbly and heated through. Sprinkle with sliced green onions.
Calories: 261kcal | Carbohydrates: 23g | Protein: 16g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 37mg | Sodium: 937mg | Potassium: 294mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4354IU | Vitamin C: 4mg | Calcium: 269mg | Iron: 2mg