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Creamy Spinach Enchiladas

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By Betty Crocker Kitchens
Updated Mar 9, 2023
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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
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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

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    Bake 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
2
*Percent Daily Values are based on a 2,000 calorie diet.

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