Creamy Spinach Enchiladas

Creamy Spinach Enchiladas

  • Prep: 10 min
  • Cook Time: 25 min
  • Total: 35 min
  • Serving: Serves 6 people

Make a Mexican meal quickly and enjoy the flavors of this favorite. Creamy Spinach Enchiladas are easy and make a nutritious vegetarian dinner for the whole family.  Serve with rice and beans.


  • 1 tablespoon of butter
  • 1/2 cup of green onions, diced
  • 1, 9-ounce package of frozen spinach, thawed and drained
  • 1 cup of ricotta cheese
  • 1/2 of low-fat sour cream
  • 1-1/2 cups of shredded Monterey Jack cheese
  • 12, 6-inch corn tortillas, warmed
  • 1, 10-ounce can of enchilada sauce (red or green)


  1. Preheat your oven to 375 degrees. Melt the butter in a large skillet over medium-high heat. Add 1/2 cup of the green onion. Cook, stirring, until crisp-tender (about 2 minutes). Add the spinach and cook for another minute, stirring often. Remove from heat and stir in the ricotta cheese, sour cream and 1 cup of the Monterey Jack cheese.
  2. Spoon 1/4 cup of the mixture down the middle of each tortilla. Roll up the tortillas. Place the tortillas in an ungreased, 13x9-inch backing dish. Pour the sauce over the tortillas, making sure to cover them evenly. Sprinkle with the remaining Monterey Jack cheese.
  3. Bake until bubbly and heated (about 15-20 minutes). Add sour cream as a garnish.


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