CREAMY SPINACH ENCHILADAS
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
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 are loaded with spinach and cheese, and topped with a green enchilada sauce. They are my favorite entrée at a local Mexican restaurant.
Provided by Emily Walker
Categories Dinner Main Course
Time 45m
Number Of Ingredients 18
Steps:
- Combine all ingredients in a blender, blend for a minute or two until everything is very well blended. Pour sauce into a medium saucepan and bring just to a boil over medium high heat. Reduce heat and simmer 20 minutes, until sauce thickens.
- Preheat oven to 350 degrees. Layer the bottom of a 9x13 pan with about 1/2 c. of the green enchilada sauce.
- Roll each tortilla with 1/2 cup fresh spinach and 1/3 cup shredded cheese then place each one, fold side down, into the pan. Top with remaining enchilada sauce and sprinkle with more shredded cheese, to taste.
- Bake in preheated oven for 15 to 20 minutes until cheese is bubbling and enchiladas are heated through. Serve topped with sour cream, sliced avocados, and diced tomatoes.
Nutrition Facts : Calories 207 kcal, Carbohydrate 27 g, Protein 5 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 351 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
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
SPINACH ENCHILADAS VERDE
This is super simple, and even hard-core Texan meat eaters who have never eaten a vegetable in their lives like it. You can substitute yogurt for the sour cream if you want a lighter version.
Provided by NICEGIRL512
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a small bowl, stir together half of the sour cream and the green salsa. Spread enough to coat the bottom into a 9x13 inch baking dish. On each tortilla, spread a small amount of the salsa and sour cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish. When all of the tortillas are in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese.
- Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 27.1 g, Cholesterol 49.3 mg, Fat 17.8 g, Fiber 4.2 g, Protein 14.7 g, SaturatedFat 10.4 g, Sodium 392.7 mg, Sugar 2 g
CREAMY SPINACH ENCHILADAS
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
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!
SPINACH CHEESE ENCHILADAS
"This tasty meatless dish is great because it's easy to prepare and low in fat," explains Carol Jackson of Eden Prairie, Minnesota. "Plus, it travels well to potlucks and often prompts recipe requests," she adds.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the ricotta, spinach, corn, 1 cup mozzarella and egg substitute. Spoon about 1/2 cup on each tortilla; roll up tightly. Place, seam side down, in 13x9-in. baking dish coated with cooking spray. , In a small bowl, combine the tomatoes, tomato sauce and basil; spoon over tortillas. Sprinkle with Parmesan cheese and remaining mozzarella cheese. , Bake, uncovered, at 375° for 35 minutes or until heated through.
Nutrition Facts : Calories 334 calories, Fat 12g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 754mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
SPINACH AND CHEESE ENCHILADAS
From the accolades I got, I really should have spent hours in the kitchen, but this little recipe was embarrassingly easy. Use thawed frozen spinach in lieu of the fresh to save money and time and use whatever jarred salsa you happen to have. I used store brand roasted chipotle to great effect.
Provided by HopeJohnJP
Categories Spinach
Time 30m
Yield 10 enchiladas, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Spray an 11 x 13 covered casserole dish with cooking spray and set aside.
- Heat oil in a wide, deep skillet and sauté the garlic until golden, about 1 minute. Add spinach and cook, stirring occasionally, until nicely wilted. Turn off heat.
- Transfer cooked spinach to a colander and allow to drain, or, once slightly cooled, to a salad spinner. Discard liquid and return spinach to pan.
- Add cheeses, stirring well. Season to taste with salt and pepper.
- Using a spoon or your hands, shape about 1/4 - 1/2 cups of filling into the shape of a sausage and lay it across the midline of a tortilla. Roll the tortilla closed and place it seam side down into the casserole dish. Repeat with remaining filling and tortillas. May be made in advance and refrigerated, covered, until serving time.
- Pour salsa over, and bake, covered, for 15 - 20 minutes (allow more if refrigerated) until hot through. Serve with a crisp salad and a cold beer.
Nutrition Facts : Calories 755.3, Fat 44.2, SaturatedFat 23.9, Cholesterol 119.3, Sodium 1660.5, Carbohydrate 53.2, Fiber 5.9, Sugar 5.9, Protein 38.6
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 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.
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CREAMY SPINACH AND CHEESE GREEN CHILE ENCHILADAS
From twopeasandtheirpod.com
4.6/5 (150)Total Time 40 minsEstimated Reading Time 4 mins
- Preheat oven to 375 degrees F. In a large skillet, heat olive oil over medium high heat. Add the onion and cook until softened, about 3-4 minutes. Add the garlic and cook for an additional 2 minutes. Add the spinach leaves and cook until they are wilted and shrinks down. Stir in the lime juice, cilantro, green chiles, cumin, and chile powder. Remove from heat and stir in the sour cream. Season with salt and pepper, to taste.
- To assemble, spread about 1/2 can of enchilada sauce in the bottom of a 9 x 13 baking dish. Fill each tortilla with about 1/3 cup of the spinach mixture. In a medium bowl, combine both kinds of shredded cheese. Sprinkle cheese over spinach mixture, about 3 tablespoons per enchilada. Roll up and place seam side down in the baking dish. When all enchiladas have been rolled and placed in the pan, top with the other 1/2 can of enchilada sauce and about 1/2 of the other can. We had some sauce leftover. Sprinkle remaining shredded cheese on top of enchiladas. Bake 20-30 minutes or until the cheese is melted, and the sauce is bubbling around the edges.
- Note-these enchiladas freeze well. Cool completely, without toppings, and place in a tupperware container. Reheat individual servings in the microwave when ready to eat! You can also freeze an entire pan and reheat in the oven!
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