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Spinach Enchiladas Recipe

Spinach Enchiladas Recipe photo by Taste of Home

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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.

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Spinach Enchiladas Recipe

Prep: 20 min. Bake: 20 min.

Yield: 6-8 Servings

20 20 40

Ingredients

1 can (14-1/2 ounces) chicken broth
1 can (6 ounces) tomato paste
3 to 4 teaspoons chili powder
1 package (10 ounces) frozen chopped spinach, thawed and well drained
3 greens onions, chopped
1/3 cup sour cream
1/4 cup 4% cottage cheese, drained
1-1/2 cups (6 ounces) shredded Colby/Monterey Jack cheese, divided
6 to 8 corn tortillas (7 inches)

Directions

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 11-in. x 7-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. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 182 calories, 9 g fat (6 g saturated fat), 27 mg cholesterol, 453 mg sodium, 18 g carbohydrate, 4 g fiber, 9 g protein.

Originally published as Spinach Enchiladas in Country April/May 2000, p51

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Reviews for Spinach Enchiladas

Spinach Enchiladas

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Reviewed on Oct. 20, 2012 by Summy

What I love about this recipe most of all is the homemade enchilada sauce that I can use for a variety of recipes. But, these are absolutely fantastic...so much flavor, and so easy. I use fresh spinach, cooked and drained. Very yummy.

Reviewed on May. 14, 2012 by Summy

So good, so satisfying, so delicious! The sauce was awesome. I will use it again for any recipe calling for enchilada sauce. I had a can of Italian tomato paste, and used it. I was worried that it would end up Italian-ish, but it was just delicious. I used 2% cottage cheese, fresh spinach that I steamed until very wilted (and drained it), 2% Mexican cheese blend, and the full 4 tsp of chili powder. Oh, and I used chives from my garden instead of green onions (because that's all I had). I will make this again and again!

Reviewed on Jan. 27, 2010 by quattltx

My wife and I were having an enchilada craving, but didn't want anything too heavy. These were absolutely awesome, and just as delicious reheated the next day. We even found that they freeze well for a lunch that will make others come snooping! Fantastic!

Reviewed on May. 11, 2009 by jporter10738

Very good! Loved how easy the sauce was and the filling was very good too! Being from Wisconsin, I did add a bit of extra cheese both inside and out :-)