Spinach and Cheese Enchiladas Recipe

Name: Spinach and Cheese Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil flavored cooking spray; 12 ounces frozen chopped spinach (thawed and squeezed dry); 1 cup onion, chopped; 8 ounces mushrooms, sliced; 2 garlic cloves, minced; ¼ teaspoon dried oregano; ½ teaspoon cumin; 1 teaspoon sea salt; ¼ teaspoon black pepper; 15 ounces part-skim ricotta cheese; 2 cups reduced-fat mozzarella cheese (divided); 14 corn tortillas; 4 cups enchilada sauce; 2 ounces reduced-fat cheddar cheese

Servings: persons

olive oil flavored cooking spray
12 ounces frozen chopped spinach (thawed and squeezed dry)
1 cup onion, chopped
8 ounces mushrooms, sliced
2 garlic cloves, minced
¼ teaspoon dried oregano
½ teaspoon cumin
1 teaspoon sea salt
¼ teaspoon black pepper
15 ounces part-skim ricotta cheese
2 cups reduced-fat mozzarella cheese (divided)
14 corn tortillas
4 cups enchilada sauce
2 ounces reduced-fat cheddar cheese

1
Spray large saute pan with cooking spray.
2
Add spinach, onions, mushrooms, garlic, cumin, oregano, salt and pepper.
3
Saute on medium heat until onions are translucent.
4
While cooking the veggies, preheat the oven to 400 degrees.
5
After veggies are cooked through, add the ricotta and half of the mozzarella.
6
Spray a large baking pan (I had to use 1 9x13 and a casserole dish.
7
Next time I will use a larger pan) with cooking spray, and spoon a small amount of the enchilada sauce on the bottom.
8
Heat the tortillas in the microwave for 45 seconds (to help, I usually wrap them in damp paper towels), this should soften them thoroughly.
9
Place a spoonful of the spinach and cheese filling into each tortilla, roll up, and place in the pan.
10
Cover the enchiladas with the enchilada sauce and all of the remaining cheese.
11
Bake for 20 minutes, or until the cheese is melted and sauce is bubbly.

835

kcal

Calories

Fat

100

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 14 ingredients. The key ingredients include: olive oil flavored cooking spray, 12 ounces frozen chopped spinach (thawed and squeezed dry), 1 cup onion, chopped, 8 ounces mushrooms, sliced, and more.

Yes, Spinach and Cheese 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.

Spinach and Cheese Enchiladas

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