Spinach and Cheese Enchiladas
Indulge in the rich, comforting flavors of Spinach and Cheese Enchiladas, a vegetarian twist on a classic Mexican favorite. Featuring a creamy ricotta and Monterey Jack cheese filling combined with sautéed fresh spinach and garlic, these enchiladas are wrapped in soft tortillas and smothered in tangy enchilada sauce. Topped with a generous layer of melted Monterey Jack and cheddar cheese, these irresistible enchiladas bake to bubbly, golden perfection in just 25 minutes. Perfect for weeknight dinners or casual gatherings, this dish is easy to make and packed with wholesome, cheesy goodness. Garnish with fresh green onions for a bright finishing touch and serve with your favorite sides for an unforgettable meal!
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Recipe Information
Ingredients
- 4 cups Fresh spinach
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 1 cup Ricotta cheese
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded cheddar cheese
- 2 cups Enchilada sauce
- 8 Small flour or corn tortillas
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 Green onions, chopped
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant.
Add the spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and let it cool slightly.
In a mixing bowl, combine the ricotta cheese, 1 cup of shredded Monterey Jack cheese, and the cooked spinach. Stir well and season with salt and black pepper.
Pour 1/2 cup of enchilada sauce into the bottom of a 9x13-inch baking dish and spread evenly.
Take one tortilla at a time. Spoon about 1/4 cup of the spinach and cheese mixture onto the center of the tortilla and roll it up tightly.
Place the rolled tortilla seam-side down into the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas in the dish.
Sprinkle the remaining 1 cup of Monterey Jack cheese and 1 cup of shredded cheddar cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and sprinkle the enchiladas with chopped green onions for garnish.
Serve hot and enjoy!
Nutrition Facts
Calories |
2704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.1 g | 212% | |
| Saturated Fat | 91.4 g | 457% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 8119 mg | 353% | |
| Total Carbohydrate | 193.1 g | 70% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 14.7 g | ||
| Protein | 138.1 g | 276% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 4043 mg | 311% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1828 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
