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
CREAMY SPINACH & CHEESE ENCHILADAS
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
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
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 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
CREAMY CORN AND SPINACH ENCHILADAS
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
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.
CREAMY SPINACH ENCHILADAS RECIPE
These Spinach Enchiladas are creamy, cheesy, and absolutely delicious. Loaded with veggies and three kinds of cheeses, these vegetarian enchiladas will leave you far from hungry!
Provided by Kristen Hills
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees.
- In a large bowl mix together green onions, spinach, cottage cheese, ricotta cheese, 1/2 cup Mozzarella cheese, mushrooms, and garlic salt.
- Spoon 1/4 cup filling down center of each tortilla; roll up. Place, seam side down, in an un-greased 9x13-inch glass baking dish. Pour enchilada sauce evenly over tortillas; sprinkle with 1 cup of remaining cheese.
- Bake at 375° F. for 20 minutes or until bubbly and heated through. Sprinkle with sliced green onions.
Nutrition Facts : Calories 261 kcal, Carbohydrate 23 g, Protein 16 g, Fat 12 g, SaturatedFat 6 g, Cholesterol 37 mg, Sodium 937 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 5 g, ServingSize 1 serving
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
CHEESY SPINACH ENCHILADAS
Vegetarian spinach enchiladas contain freekeh, a healthy roasted green wheat, and Mexican Veggie Ground Round along with plenty of picante sauce and cheese.
Provided by Yves Veggie Cuisine
Categories Trusted Brands: Recipes and Tips Yves Veggie Cuisine
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, mix together ground round, spinach, 3/4 cup (175 mL) of the cheese, freekeh and green onion.
- Spread 1/2 cup (125 mL) of the picante sauce in the bottom of a lightly greased 13 x 9-inch (33 x 23 cm) baking pan.
- Fill each tortilla with 3/4 cup (175 mL) of the filling mixture. Roll up snugly, tucking in ends a bit. Place seam side down in pan. Fill rest of tortillas and place in pan.
- Spread remaining picante sauce over the top of the tortillas. Sprinkle with remaining 1 cup (250 mL) cheese.
- Bake in the preheated oven with rack in the middle, for 18 to 20 minutes.
Nutrition Facts : Calories 482.5 calories, Carbohydrate 48 g, Cholesterol 33.5 mg, Fat 20.3 g, Fiber 6.8 g, Protein 27.3 g, SaturatedFat 9 g, Sodium 1337.2 mg, Sugar 5 g
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 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
4.8/5 (41)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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