Spinach Enchiladas Creamy Cheesy and Comforting
Spinach Enchiladas are creamy and flavorful.Filled with tender spinach and cheese.Baked in a savory enchilada sauce.A comforting vegetarian main dish.
Ingredients
- 10 small flour or corn tortillas
- 3 cups fresh spinach, chopped
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup ricotta or cream cheese
- 1 cup shredded mozzarella or Monterey Jack cheese
- ½ teaspoon ground cumin
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 cups red or green enchilada sauce
Instructions
- Preheat oven to 190°C (375°F).
- Heat olive oil in a pan and sauté onion until soft. Add garlic and cook briefly.
- Add spinach and cook until wilted; remove from heat.
- In a bowl, mix cooked spinach with ricotta, shredded cheese, cumin, salt, and pepper.
- Spread a small amount of enchilada sauce in a baking dish.
- Fill each tortilla with spinach mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining enchilada sauce over enchiladas and sprinkle with extra cheese.
- Bake for 20–25 minutes until bubbly and lightly golden.
Notes
- Fresh spinach can be replaced with frozen, well-drained spinach.
- Use corn tortillas for a gluten-free option.
- Adjust cheese quantity for richness.
- Sauce choice controls spice level.
- Rest enchiladas for 5 minutes before serving.