Spinach Enchiladas

Spinach Enchiladas

World Cuisine Latin American Mexican

If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.

Servings per recipe: 5
Calories per serving: 510
Preparation time: 20m
Total cooking time: 40m


  • 1 tablespoon butter
  • 1/2 cup sliced green onions
  • 2 cloves garlic, minced
  • 1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
  • 1 cup ricotta cheese
  • 1/2 cup sour cream
  • 2 cups shredded Monterey Jack cheese
  • 10 (6 inch) corn tortillas
  • 1 (19 ounce) can enchilada sauce


  • 1   Preheat the oven to 375 degrees F (190 degrees C).
  • 2   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.
  • 3   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.
  • 4   Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Nutrion facts:

Total Fat 36g 55%
    Saturated Fat 20.0g  
Cholesterol 95mg 32%
Sodium 354mg 14%
Potassium 540mg 15%
Total Carbohydrates 32.3g 10%
Dietary Fiber 6g 24%
Protein 18.2g 36%
Sugars 1g  
Vitamin A 8074IU  
Vitamin C 14mg  
Calcium 513mg  
Iron 2mg  
Thiamin 0mg  
Niacin 5mg  
Vitamin B6 0mg  
Magnesium 106mg  
Folate 110mcg