Recipe Background
If you would like to experience a meat-free Mexican meal, we've got a delicious alternative you are sure to love. These Spinach Enchiladas roll out all of the wonderful flavors you adore. The tender tortillas snuggled around a saturation of creamy spinach and cheesy filling, topped with a sassy sauce, plus even more cheesy goodness, will make you fall in love with a new, favorite meal. Don't hesitate to try these Spinach Enchiladas alongside your next Mexican dinner fiesta. Your guests won't even know what they have been missing!
If you would like to experience a meat-free Mexican meal, we've got a delicious alternative you are sure to love. These Spinach Enchiladas roll out all of the wonderful flavors you adore. The tender tortillas snuggled around a saturation of creamy spinach and cheesy filling, topped with a sassy sauce, plus even more cheesy goodness, will make you fall in love with a new, favorite meal. Don't hesitate to try these Spinach Enchiladas alongside your next Mexican dinner fiesta. Your guests won't even know what they have been missing!
Ingredients
- 1 tablespoon butter
- 1/2 cup green onions sliced, plus more, to taste, for topping
- 2 cloves garlic minced
- 1 (10-ounce) package frozen chopped spinach thawed, drained and squeezed dry
- 2 cups Monterey Jack cheese shredded, divided
- 1 cup ricotta cheese
- 1/2 cup sour cream
- 10 (6-inch) corn tortillas
- 1 (19-ounce) can enchilada sauce
Directions
- Preheat the oven to 375 degrees F.
- Grease a 9x13-inch baking dish.
- In a large saucepan over medium heat, add the butter to melt.
- Add 1/2 cup of the green onions and the garlic, and cook while stirring, until fragrant, about 2-3 minutes.
- Add the spinach, stir to combine, and cook until tender, about 5 minutes.
- Transfer the spinach mixture from the stovetop to a wire rack. Add 1 cup of the Monterey Jack cheese, the ricotta cheese, and the sour cream and stir to combine. Set it aside.
- In a large skillet over medium heat, individually heat each of the tortillas, about 15 seconds per tortilla, until all the tortillas have been warmed.
- On a flat surface, in the center of each of the warmed tortillas, add about 1/4 cup of the spinach mixture, roll the tortilla around the spinach mixture, and place it in the prepared baking dish, seam-side down.
- Evenly pour the enchilada sauce over the top of the rolled tortillas.
- Evenly sprinkle the remaining Monterey Jack cheese over the enchilada sauce layer.
- Bake, uncovered, until the sauce is bubbling and the cheese is lightly browned at the edges, about 15-20 minutes.
- Top with the remaining green onions and serve.
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