Spinach Enchiladas Recipe

Spinach Enchiladas RecipePhoto by: Taste of Home Spinach Enchiladas Recipe Rating 5

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 (2)

Spinach Enchiladas Recipe

Spinach Enchiladas

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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 :-)

 
 
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