creamy spinach enchiladas
No Image
I have been eating less meat just as a lot of other people are trying to do. So I wanted a Mexican style dish that was meatless and lower fat and calories. This is a mix between Mexican and Italian and I found the taste combo very exciting. You may add seasonings and herbs as you wish.
yield
5 serving(s)
prep time
20 Min
cook time
15 Min
method
Bake
Ingredients For creamy spinach enchiladas
-
1 Tbspplus 1 tsp oil
-
2 cred onion, chopped
-
2 tspminced garlic
-
1 box10 oz pkg frozen, chopped spinach, thawed, squeezed dry
-
1 cricotta cheese
-
1/2 clight sour cream
-
2 creduced fat, shredded mexican-style cheese
-
106"-tortillas of your choice, ie; spinach, tomato, low fat, etc,
-
119 oz can or bottle favorite enchilada sauce
How To Make creamy spinach enchiladas
-
1Heat oven to 375. Lightly spray a 9"x 13" pan w/ cooking spray. Place a lg pot over medium heat.Pour 1 tbsp oil into pot. Add onion and garlic. Cook, stirring until fragrant. Add spinach and cook, stirring for 5 mins.
-
2Remove pot from heat. Stir in ricotta cheese, sour cream and 1 cup shredded cheese. In a skillet, over medium heat, add remaining oil. Place a tortilla in skillet, cook 1 min, flip over and cook another 30 seconds. Place on a plate. Cook remaining tortillas.
-
3For each tortilla, spoon about 1/4 cup ricotta mix down the center of tortilla. Roll up and place seam-side down in pan. Pour enchilada sauce evenly over tortillas. Sprinkle w/ remaining cheese. Bake 15-20 mins, or until bubbly. I usually serve w/ a side of extra sour cream.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for creamy spinach enchiladas:
ADVERTISEMENT