CREAMY SPINACH ENCHILADAS

creamy spinach enchiladas image

I have been eating less meat just as a lot of other people are trying to do. So I wanted a Mexican style dish that was meatless and lower fat and calories. This is a mix between Mexican and Italian and I found the taste combo very exciting. You may add seasonings and herbs as you wish.

Provided by sherry monfils

Time 35m

Number Of Ingredients 9

Ingredients

1 Tbsp plus 1 tsp oil
2 c red onion, chopped
2 tsp minced garlic
1 box 10 oz pkg frozen, chopped spinach, thawed, squeezed dry
1 c ricotta cheese
1/2 c light sour cream
2 c reduced fat, shredded mexican-style cheese
10 6"-tortillas of your choice, ie; spinach, tomato, low fat, etc,
1 19 oz can or bottle favorite enchilada sauce

Steps:

1. Heat oven to 375. Lightly spray a 9"x 13" pan w/ cooking spray. Place a lg pot over medium heat.Pour 1 tbsp oil into pot. Add onion and garlic. Cook, stirring until fragrant. Add spinach and cook, stirring for 5 mins.
2. Remove pot from heat. Stir in ricotta cheese, sour cream and 1 cup shredded cheese. In a skillet, over medium heat, add remaining oil. Place a tortilla in skillet, cook 1 min, flip over and cook another 30 seconds. Place on a plate. Cook remaining tortillas.
3. For each tortilla, spoon about 1/4 cup ricotta mix down the center of tortilla. Roll up and place seam-side down in pan. Pour enchilada sauce evenly over tortillas. Sprinkle w/ remaining cheese. Bake 15-20 mins, or until bubbly. I usually serve w/ a side of extra sour cream.

*** Explore more Creamy Spinach Enchiladas Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #main-dish #eggs-dairy #mexican #oven #cheese #dietary #equipment