Spinach Cheese Enchiladas Recipe
Spinach Cheese Enchiladas Recipe photo by Taste of Home

Spinach Cheese Enchiladas Recipe

Read Reviews
4 3 5
Publisher Photo
"This tasty meatless dish is great because it's easy to prepare and low in fat," explains Carol Jackson of Eden Prairie, Minnesota. "Plus, it travels well to potlucks and often prompts recipe requests," she adds.
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:10 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 10 servings


  • 1 carton (15 ounces) reduced-fat ricotta cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and drained
  • 2 cups frozen corn, thawed and drained
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 1/4 cup egg substitute
  • 10 fat-free flour tortillas (8 inches)
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon dried basil
  • 1/4 cup grated Parmesan cheese

Nutritional Facts

One serving equals 334 calories, 12 g fat (6 g saturated fat), 26 mg cholesterol, 754 mg sodium, 40 g carbohydrate, 2 g fiber, 19 g protein. Diabetic Exchanges: 2 starch, 2 lean meat 1 vegetable 1 fat.


  1. In a large bowl, combine the ricotta, spinach, corn, 1 cup mozzarella and egg substitute. Spoon about 1/2 cup on each tortilla; roll up tightly. Place, seam side down, in 13-in. x 9-in. baking dish coated with cooking spray.
  2. In a small bowl, combine the tomatoes, tomato sauce and basil; spoon over tortillas. Sprinkle with Parmesan cheese and remaining mozzarella cheese.
  3. Bake, uncovered, at 375° for 35 minutes or until heated through. Yield: 10 servings.
Originally published as Spinach Cheese Enchiladas in Quick Cooking January/February 2001, p47

Reviews for Spinach Cheese Enchiladas

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Feb. 15, 2012

"This recipe makes too much for my family of 4 to eat in one meal, so I divide it between 2 smaller pans and freeze one for later. I've found this works best if you use the regular ricotta cheese (not the reduced fat) - otherwise, it is good enough to eat twice!"

Reviewed Apr. 7, 2011

"I made this recipe when it was first published in Quick Cooking several years ago and it is AWESOME!! I have made it many times since then and my family loves it (even though we don't normally go for vegetarian entrees). I also usually add like 50% more spinach that it calls for."

Reviewed Sep. 21, 2010

"Made this last night, hubby and I both loved it. It feels more like Italian than Mexican...but it's very good."

Loading Image