SPINACH ENCHILADAS
We moved to Southern California many years ago from Minnesota. We especially like the Mexican food that's served here. These enchiladas have become a family favorite. -William Parman, Oxnard, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- For the sauce, whisk the broth, tomato paste and chili powder in a saucepan. Simmer, uncovered, for 5 minutes. , Meanwhile, combine spinach, onions, sour cream and cottage cheese in a bowl; stir in 1 cup shredded cheese. Spoon 1/2 cup of the sauce into a greased 11x7-in. baking dish. Dip tortillas into the remaining sauce; spoon about 1/4 cup spinach mixture down the center of each tortilla. , Roll up and place, seam side down, in the baking dish. Top with the remaining sauce and cheese. Bake, uncovered, at 350° for 20 minutes or until bubbly.
Nutrition Facts : Calories 182 calories, Fat 9g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 453mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein.
SPINACH ENCHILADAS
I wasn't even a huge fan of enchiladas before I ate these! The spinach and blend of cheeses give this dish a wonderful flavor. Substitute salsa in place of the enchilada sauce for a different twist! It's just as great!
Provided by SweetPnut
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375*.
- Melt margarine in large skillet over medium-high heat.
- Add the green onions; cook and stir 2 minutes or until crisp-tender.
- Add spinach; cook 1 minute or until spinach is warm, stirring occassionally.
- Remove from heat.
- Stir in cottage cheese, sour cream and 1 cup of the Monterey Jack cheese.
- Spoon 1/4 cup filling down center of each tortilla; roll up.
- Place, seam side down, in ungreased 13x9 baking dish.
- Pour enchilada sauce evenly over tortillas.
- Sprinkle with remaining cheese.
- Bake at 375 for 15-20 minutes or until bubbly and thoroughly heated.
- Garnish with green onions.
Nutrition Facts : Calories 379.2, Fat 14.7, SaturatedFat 6.2, Cholesterol 23.4, Sodium 1081.7, Carbohydrate 40.5, Fiber 3.9, Sugar 4.1, Protein 21.3
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
SPINACH AND CREAM CHEESE ENCHILADAS
I created this recipe by trying to recreate these great enchiladas I had at LaFrontera in Salida, Co. They are a yummy vegetarian main course and also make a good side dish.
Provided by just steffy
Categories Spinach
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix spinach, garlic, green onions, cream cheese, and monterey jack cheese in large bowl.
- Place approximately 3 tbsp of spinach mixture into the center of each tortilla and roll them up.
- Place filled tortillas side by side seam side down in casserole dish.
- Bake at 350 degrees for approximately 30 minutes.
- Meanwhile mix enchilada sauce and sour cream in small saucepan simmer over low to medium heat stirring frequently.
- Cover with Shredded Pepper Jack cheese and return to oven until cheese is melted and bubbly.
- Remove enchiladas from oven and cover with sauce mixture serve immediately.
Nutrition Facts : Calories 845.5, Fat 64.2, SaturatedFat 37.3, Cholesterol 182.8, Sodium 1288.8, Carbohydrate 38.8, Fiber 7.3, Sugar 11.7, Protein 33.7
ABUELO'S SPINACH CASSEROLE
Make and share this Abuelo's Spinach Casserole recipe from Food.com.
Provided by Molly53
Categories Spinach
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Braise spinach in stock pot until limp but still bright green.
- Place spinach in strainer and press to remove all water.
- Brown bacon in saucepan and drain, discarding drippings.
- Add butter to bacon in pan.
- Add mushrooms, chipotle purée, onions, garlic, red bell pepper and seasoning salt and sauté until onions and mushrooms are tender.
- Stir in processed cheese and cream cheese cubes and cook until cheese has melted, stirring constantly.
- Place spinach in cheese mixture and stir well.
- Add corn and stir well.
- Cook for an additional three minutes stirring continually.
- Place in casserole sprayed with cooking spray and top with grated cheese.
- Heat in oven until cheese is melted.
Nutrition Facts : Calories 396.6, Fat 20, SaturatedFat 9.5, Cholesterol 48.2, Sodium 1153.5, Carbohydrate 35.9, Fiber 9.4, Sugar 5.9, Protein 26.1
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