SPINACH ENCHILADAS
If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.
Provided by SADONIA2
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
- In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
- Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.
Nutrition Facts : Calories 509.8 calories, Carbohydrate 32.3 g, Cholesterol 95.3 mg, Fat 36 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 20.5 g, Sodium 353.6 mg, Sugar 1.3 g
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Pranto Zareen
[email protected]I'm not a huge fan of spinach, but I really enjoyed these enchiladas. The spinach filling was very flavorful and the tortillas were soft and chewy.
Rao Arsh
[email protected]These enchiladas were a bit time-consuming to make, but they were worth it. They were so delicious and everyone loved them.
Ridwan Mohamed
[email protected]I made these enchiladas with gluten-free tortillas and they were still very good. I would definitely recommend this recipe to anyone with gluten sensitivities.
Yussif Hardi
[email protected]These enchiladas were a bit too bland for my taste. I would add more spices to the filling next time.
Evan Murray
[email protected]I'm not a big fan of enchiladas, but I really enjoyed these. The spinach filling was very flavorful and the tortillas were soft and chewy.
tega ransom Awinoje
[email protected]These enchiladas were a bit too cheesy for my taste. I would use less cheese next time.
Carter Blevins
[email protected]I made these enchiladas with ground turkey instead of ground beef and they were still very good. I would definitely recommend this recipe to anyone looking for a healthier option.
Steve Habodasz
[email protected]These enchiladas were a bit too spicy for my taste. I would recommend using less chili powder next time.
Mercy Yeboah
[email protected]I'm not a huge fan of spinach, but I really enjoyed these enchiladas. The spinach filling was very flavorful and the tortillas were soft and chewy.
Mehmood Mehmood ali
[email protected]These enchiladas were a bit time-consuming to make, but they were worth it. They were so delicious and everyone loved them.
Ady Rumy
[email protected]I made these enchiladas with gluten-free tortillas and they were still very good. I would definitely recommend this recipe to anyone with gluten sensitivities.
Megersa Shumi
[email protected]These enchiladas were a bit bland for my taste. I would add more spices to the filling next time.
Naluyiga Jessica
[email protected]I've made these enchiladas several times now and they're always a crowd-pleaser. They're easy to make and always come out perfect.
Abigail George
[email protected]These enchiladas were easy to make and turned out great! I used a store-bought enchilada sauce and they were still delicious.
Rupantor Hossain
[email protected]I made these enchiladas last night and they were a hit! My family loved them. The spinach filling was a nice change from the usual ground beef filling.
Monica Fulton
[email protected]These enchiladas were delicious! The spinach and cheese filling was flavorful, and the tortillas were soft and chewy. I will definitely be making these again.