Give a Mexican favorite a lighter touch by filling tortillas with frozen spinach and cottage cheese, then baking with prepared enchilada sauce and cheese. These Creamy Spinach Enchiladas are a tasty dinner for 6, perfect for a family meal or a small gathering.
Creamy Spinach Enchiladas
- Prep Time 40 min
- Total 60 min
- Servings 6
- Ingredients 9
Ingredients
- 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 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
- Sliced green onions, if desired
Instructions
-
Step1Heat 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.
-
Step2Spoon 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.
-
Step3Bake at 375°F. for 15 to 20 minutes or until bubbly and thoroughly heated. Sprinkle with sliced green onions.
Nutrition
330
Calories
17g
Total Fat
17g
Protein
32g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 330
- Calories from Fat
- 155
- Total Fat
- 17g
- 26%
- Saturated Fat
- 9g
- 45%
- Cholesterol
- 45mg
- 15%
- Sodium
- 670mg
- 28%
- Total Carbohydrate
- 32g
- 11%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 4g
- Protein
- 17g
% Daily Value*:
- Vitamin A
- 68%
- 68%
- Vitamin C
- 10%
- 10%
- Calcium
- 40%
- 40%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 1 1/2 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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