Creamy Spinach Enchiladas Recipe

Name: Creamy Spinach Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup green onions, sliced; 1 clove garlic, minced; 1 tbsp. margarine; butter; 1 pkg. (10 oz.) frozen chopped spinach, thawed and drained; 1 cup sm. curd cottage cheese; ricotta; 1/2 cup Monterey jack cheese, shredded; 1 pkg. corn tortillas; 1 can (10 oz.) mild enchilada sauce

Servings: persons

1/4 cup green onions, sliced
1 clove garlic, minced
1 tbsp. margarine
butter
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1 cup sm. curd cottage cheese
ricotta
1/2 cup Monterey jack cheese, shredded
1 pkg. corn tortillas
1 can (10 oz.) mild enchilada sauce

1
Preheat oven to 375F.
2
In sauce pan cook onions and garlic in butter for 2 minutes.
3
Add spinach.
4
Cook for 3-4 minutes stirring occasionally.
5
Remove from heat.
6
Stir in cottage cheese, sour cream, 1 cup shredded cheese.
7
Warm tortillas as directed on package.
8
Spoon approximately 1/4 cup filling down center each tortilla, roll up.
9
Place seam side down in 13x9-inch baking dish.
10
Top with enchilada sauce and remaining cheese.
11
Bake for 15-20 minutes until bubbly.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup green onions, sliced, 1 clove garlic, minced, 1 tbsp. margarine, butter, and more.

Yes, Creamy Spinach Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Spinach Enchiladas

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