Creamy Spinach Cheese Enchiladas Recipes

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CREAMY SPINACH ENCHILADAS



Creamy Spinach Enchiladas image

Try a lighter touch for a Mexican favorite by filling tortillas with frozen spinach and cottage cheese, then baking with prepared sauce and cheese.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 9

1 tablespoon margarine or butter
1/2 cup sliced green onions
1 (9-oz.) pkg. frozen spinach, thawed, well drained
1 cup small-curd cottage or ricotta cheese
1/2 cup sour cream
6 oz. (1 1/2 cups) shredded Monterey Jack cheese
12 (6-inch) corn tortillas, heated
1 (10-oz.) can Old El Paso™ Mild Enchilada Sauce
Sliced green onions, if desired

Steps:

  • Heat oven to 375°F. Melt margarine in large skillet over medium-high heat. Add 1/2 cup onions; cook and stir 2 minutes or until crisp-tender. Add spinach; cook 1 minute or until spinach is thoroughly heated, stirring occasionally. Remove from heat. Stir in cottage cheese, sour cream and 1 cup of the cheese.
  • Spoon 1/4 cup filling down center of each tortilla; roll up. Place, seam side down, in ungreased 13x9-inch (3-quart) glass baking dish. Pour enchilada sauce evenly over tortillas; sprinkle with remaining cheese.
  • Bake at 375°F. for 15 to 20 minutes or until bubbly and thoroughly heated. Sprinkle with sliced green onions.

Nutrition Facts : Calories 330, Carbohydrate 32 g, Cholesterol 45 mg, Fat 1/2, Fiber 5 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 4 g

SPINACH ENCHILADAS



Spinach Enchiladas image

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

1 tablespoon butter
½ cup sliced green onions
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
1 cup ricotta cheese
½ cup sour cream
2 cups shredded Monterey Jack cheese
10 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce

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

CREAMY SPINACH & CHEESE ENCHILADAS



Creamy Spinach & Cheese Enchiladas image

Cream cheese, sour cream and shredded cheese combine to make these spinach-stuffed enchiladas a creamy, delicious dish for ten.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 10 servings

Number Of Ingredients 9

2 green onions, sliced
1 clove garlic, minced
1 Tbsp. oil
1 pkg. (10 oz.) frozen spinach, thawed, drained
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2 cups KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided
10 corn tortillas (6 inch), warmed
1 can (10 oz.) enchilada sauce

Steps:

  • Heat oven to 375° F.
  • Heat oil in large saucepan on medium heat. Add onions and garlic; cook and stir 2 min. Stir in spinach; cook 3 to 4 min. or until heated through, stirring frequently; remove from heat. Add cream cheese, sour cream and 1 cup shredded cheese; stir until blended.
  • Spoon 1/4 cup spinach mixture down centers of tortillas; roll-up. Place, seam side down, in 13x9-inch baking dish sprayed with cooking spray. Pour enchilada sauce over enchiladas; sprinkle with remaining cheese.
  • Bake 15 to 20 min. or until enchiladas are heated through and cheese is melted.

Nutrition Facts : Calories 30, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CREAMY SPINACH ENCHILADAS



Creamy Spinach Enchiladas image

I've been making this recipe on an off for years. First found it on the back of a tortilla packet. I've tweaked it a few times now. If you want you can add a small can of chicken, or a cooked chicken breast shredded up. I've done this and it goes well. I use Texas Red Enchilada Sauce Recipe #42094.

Provided by YnkyGrlDwndr

Categories     Cheese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup sliced spring onion
4 garlic cloves, minced
1 tablespoon butter or 1 tablespoon margarine
10 ounces frozen chopped spinach, thawed and drained
1 cup cottage cheese or 1 cup ricotta cheese
1 cup sour cream
1 1/2 cups shredded monterey jack cheese
10 corn or 10 flour tortillas
1 (10 ounce) can mild enchilada sauce (or make your own, yum!)

Steps:

  • Pre heat oven to 375°F In a medium size sauce pan cook onions and garlic in butter for 2 minutes, add spinach.
  • Cook for 3-4 minutes stirring occasionally.
  • Remove from heat.
  • Stir in cottage cheese, sour cream, 1c of shredded cheese.
  • The tortillas need to be gently warmed so that they will not crack when you roll them up.
  • Spoon about 1/4 cup filling down center of each tortilla and roll up.
  • Place seam side down in 13"x9" baking dish.
  • Top with enchilada sauce and remaining cheese Bake for 15-20 minutes until bubbly.
  • I suggest serving with shredded lettuce, chopped tomatoes, sliced black olives and additional sour cream and chopped spring onions!

CREAMY CORN AND SPINACH ENCHILADAS



Creamy Corn and Spinach Enchiladas image

These enchiladas have a creamy richness that is hard to resist. They also have a nice tang from the tomatillo-based green sauce. Scrumptious and fast, the cream spinach and cream-style corn tucked inside make them even more luscious. Serve with sliced tomatoes and just wait for the "mmm's." Use a metal measuring cup to scoop the filling. This will keep sizes approximately the same for even baking.

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 large onion, chopped (about 1 cup)
2 1/2 cups shredded rotisserie chicken, pulled apart by hand
1 (4-ounce) can diced mild green chiles
2 teaspoons chili powder
1 (14 3/4-ounce) can cream-style corn
1 (10-ounce) box frozen creamed spinach, thawed
1/2 cup light sour cream
1 cup already shredded Monterey jack cheese (4 ounces)
1/2 teaspoon salt
12 super size corn tortillas (each about 6 1/2-inches across)
3/4 cup green taco sauce or salsa verde (not chunky)
1/2 cup light sour cream
Shredded Monterey jack cheese, to taste
1/2 cup finely chopped cilantro leaves

Steps:

  • Position a rack in the bottom third of the oven and preheat the oven to 350 degrees F. Lightly coat a 13 by 9-inch pan and a piece of foil large enough to cover the pan with nonstick cooking spray.
  • To make the filling: Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until it is clear, about 4 minutes. Add the chicken, chiles and chili powder, and cook for 2 minutes, stirring constantly. Remove from the heat and stir in the corn, spinach, sour cream, cheese, and salt.
  • Place a stack of 6 tortillas between damp paper towels and microwave on high power until the tortillas are hot and soft enough to roll, about 1 minute. Cover with a cloth towel to keep warm. Remove 1 tortilla at a time, keeping the other tortillas covered, and place a rounded 1/3 cup of the filling down to the center. Roll into a cylinder and place in the prepared pan, seam side down and close enough to touch. Repeat with the remaining tortillas. Cover the pan tightly with foil and bake until the enchiladas are hot, about 30 minutes.
  • To make the sauce: Meanwhile, stir the taco sauce and sour cream together in a small bowl. Uncover the pan and spread the sauce over the hot enchiladas. Sprinkle cheese and cilantro over the top. Return to the oven, uncovered, and bake until the cheese melts and the sauce is bubbly, about 10 minutes.

SPINACH AND CREAM CHEESE ENCHILADAS



Spinach and Cream Cheese Enchiladas image

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

1 (16 ounce) bag frozen spinach
1 (8 ounce) package cream cheese
2 cups shredded monterey jack cheese
1 cup chopped green onion
2 garlic cloves, finely chopped
10 white corn tortillas (you may need more or less depending on how much filling you put into each enchilada)
1 (10 1/2 ounce) can green enchilada sauce
1 1/2 cups sour cream
1 cup shredded monterey jack pepper cheese

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

SPINACH, CREAM CHEESE AND TURKEY ENCHILADAS



Spinach, Cream Cheese and Turkey Enchiladas image

The taste of these enchiladas is delicious with the combination of spinach and cream cheese. Enjoy them.

Provided by pink cook

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs ground turkey
1/2 onion, chopped
1 garlic clove, minced
1 (10 ounce) package frozen spinach, thawed and drained
2 cups chunky salsa
1 (8 ounce) can diced tomatoes
12 flour tortillas
1 cup Mexican blend cheese
1 (8 ounce) package cream cheese, low-fat

Steps:

  • Cook ground turkey in skillet with chopped onion and garlic over medium heat until no longer pink.
  • Add drained spinach and 1 cup of salsa to turkey meat. Cook about 5 minutes until all liquid is absorbed. Remove from heat and add cream cheese. Mix until melted.
  • Lay flour tortilla flat and place 1/3 cup meat mix, roll and place in greased 13x9 inch pan with flat side up.
  • Bake for 20 minutes at 350ºF. Remove from oven and top with 1 cup salsa mixed with can of diced tomatoes.
  • Top with cheese. Return to oven for 5 minutes until cheese is melted.
  • Serve with refried beans, Mexican rice, sour cream and guacamole.

CREAMY SPINACH ENCHILADAS



Creamy Spinach Enchiladas image

Did half fat free sour cream and half heavy cream for the sauce. We could probably go lower fat still and maintain great taste. Also, if you warm the tortillas briefly on a fry pan, they become more pliable and less likely to break. Cabbage salad was a good side for it too.

Provided by CHEF GRPA

Categories     Dessert

Time 45m

Yield 8 tortillas, 4 serving(s)

Number Of Ingredients 12

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup frozen corn, thawed or 1 cup canned corn
6 ounces cheddar cheese, grated or 1 1/2 cups cheddar cheese
2 (4 1/2 ounce) cans chopped green chilies
1 cup heavy cream
kosher salt and black pepper
48 inches corn tortillas, warmed
1/4 small red cabbage, thinly sliced or 4 cups red cabbage
2 scallions, thinly sliced
1/4 cup pepitas (roasted hulled pumpkin seeds)
2 tablespoons olive oil
2 tablespoons fresh lime juice

Steps:

  • Heat oven to 400* F. In a medium bowl, mix together the spinach, corn, 1 cup of the Cheddar, and 1 can of the chilies. In a small bowl, stir together the cream, the remaining can of chilies, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Dividing evenly, roll up the spinach mixture in the tortillas (about 1/3 cup per tortilla). Place seam-side down in a shallow baking dish. Top with the cream sauce and the remaining 1/2 cup of Cheddar. Cover with foil and bake until bubbling, 15 to 20 minutes. Uncover and bake until golden, 10 to 15 minutes more.
  • Meanwhile, in a large bowl, toss the cabbage and scallions with the pepitas, oil, lime juice, and 1/4 teaspoon each salt and pepper. Serve with the enchiladas.
  • Tip"s: The enchiladas can be assembled (but not baked) up to 12 hours in advance; refrigerate, covered. Increase the covered cooking time by 5 to 10 minutes.

Nutrition Facts : Calories 720.4, Fat 49.5, SaturatedFat 24.7, Cholesterol 126.2, Sodium 379.9, Carbohydrate 54.5, Fiber 9.5, Sugar 6.2, Protein 24

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