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Spinach Enchiladas

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
    8 servings


  • 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 squeezed dry
  • 3 greens onions, chopped
  • 1/3 cup sour cream
  • 1/4 cup 4% cottage cheese, drained
  • 1-1/2 cups 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 11x7-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.
Nutrition Facts
1 each: 182 calories, 9g fat (6g saturated fat), 27mg cholesterol, 453mg sodium, 18g carbohydrate (4g sugars, 4g fiber), 9g protein.

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Average Rating:
  • KristiBenshoof
    Feb 23, 2021

    No comment left

  • abashu
    Nov 28, 2014

    I like spinach and thought I would really like it. But I didn't like as well as i thought I would.

  • busybrock
    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!

  • cooksforpleasure
    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.

  • Noreenlm
    Aug 10, 2014

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

  • susanhavlicsek
    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!

  • laratownsley
    Aug 9, 2014

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

  • TanyaVDB
    Aug 7, 2014

    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.

  • Moemoe67
    Aug 6, 2014

    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!

  • Fairmont54
    Aug 6, 2014

    This dish lacks depth of flavor not at all special.