- 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 small-curd cottage cheese, drained
- 1-1/2 cups (6 ounces) shredded Colby/Monterey Jack cheese, divided
- 6 to 8 corn tortillas (7 inches)
- 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.
Reviews forSpinach Enchiladas
"I like spinach and thought I would really like it. But I didn't like as well as i thought I would."
"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!"
"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."
"I added chicken to,the recipe for a heartier meal! They are delicious!"
"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 kids and I thought they were okay, but my husband wouldn't eat them. Won't be making them again."
"This recipe was quick and easy to make. However it wasn't a stand out recipe in our household. My husband thought the corn tortillas were soggy. I said well I dipped them in the enchilda sauce I believe they are suppose to be that way. I may try the recipe again but maybe not with corn torilla shells for our family."
"Very easy to make, everyone loved them. The sauce was so easy and flavorful. Even really good reheated the next day. Looking forward to making again using the spinach flour tortillas as previously suggested..Might also double filling using a few more tortillas. There's plenty of sauce. Thank you for the recipe!"
"This dish lacks depth of flavor not at all special."
"Very good and easy. If the spinach is thawed it is very quickly put together for a weekday meal. I also tried this with spinach flour tortillas and we actually like them better than the corn ones. Either way, delicious and nutritious."