Spinach Enchiladas Recipe
Spinach Enchiladas Recipe photo by Taste of Home

Spinach Enchiladas Recipe

Publisher Photo
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. —William Parman, Oxnard, California
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6-8 servings

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)

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.

Directions

  1. For the sauce, whisk the broth, tomato paste and chili powder in a saucepan. Simmer, uncovered, for 5 minutes.
  2. 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.
  3. 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.
Originally published as Spinach Enchiladas in Country April/May 2000, p51

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.

Reviews for Spinach Enchiladas

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (4)
3 Star
 (4)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Aug. 11, 2014

I had problems with the corn tortillas falling apart. I didn't quite know how to make them pliable. Not too much flavor - needed a little more kick! I did like the filling, but my husband doesn't want repeats. He used the salt shaker a lot. It was worth the try though!

MY REVIEW
Reviewed Aug. 11, 2014

I added chicken tenderloins to the recipe and substituted Ricotta cheese for cottage cheese. I was very pleased with the taste of the mixture, as well as the sauce. I will definitely make these again. A great change up from your usual enchiladas.

MY REVIEW
Reviewed Aug. 10, 2014

I added Chicken to,the recipe for a heartier meal! They are delicious!

MY REVIEW
Reviewed Aug. 9, 2014

After reading the other comments, I decided to add some spices to the sauce... garlic and onion powder. Tasted good. I will make again!

MY REVIEW
Reviewed Aug. 9, 2014

My kids and I thought they were okay, but my husband wouldn't eat them. Won't be making them again.

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