Creamy Spinach Enchiladas Recipe
These vegetarian, creamy spinach enchiladas are delicious and nutritious, and loaded with vegetables and three types of cheeses.
Serving8 servings
Ingredients
- ½ cup sliced green onions
- 9 ounces frozen spinach, (thawed, well drained)
- 1 cup cottage cheese
- 1 cup ricotta cheese
- 1 ½ cup 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
Instructions
- Heat oven to 375℉.
- In a large bowl mix together green onions, spinach, cottage cheese, ricotta cheese, ½ cup Mozzarella cheese, mushrooms, and garlic salt.
- Spoon ¼ cup filling down center of each tortilla; roll up. Place, seam side down, in an un-greased 9x13-inch glass baking dish. Repeat for each tortilla.
- 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.
Notes
- You can use either fresh or frozen spinach 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 make want to wilt it slightly before adding it to your mixture.
- 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.
- You can customize this recipe by adding the following to your enchilada filling: Mexican rice, black beans, or sweet potatoes. If you want to add an animal-protein to this recipe, you can add ground beef, ground turkey, or diced or shredded chicken.
Nutrition
Calories: 261 kcal · Carbohydrates: 23 g · Protein: 16 g · Fat: 12 g · Saturated Fat: 6 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Cholesterol: 37 mg · Sodium: 937 mg · Potassium: 294 mg · Fiber: 3 g · Sugar: 5 g · Vitamin A: 4354 IU · Vitamin C: 4 mg · Calcium: 269 mg · Iron: 2 mg