Creamy Spinach Enchiladas




1/4 cup green onions, sliced
1 clove garlic, minced
1 tbsp. margarine or
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1 cup sm. curd cottage cheese or
1/2 cup Monterey jack cheese, shredded
1 pkg. corn tortillas
1 can (10 oz.) mild enchilada sauce


Preheat oven to 375°F. In sauce pan cook onions and garlic in butter for 2 minutes. Add spinach. Cook for 3-4 minutes stirring occasionally. Remove from heat. Stir in cottage cheese, sour cream, 1 cup shredded cheese. Warm tortillas as directed on package. Spoon approximately 1/4 cup filling down center each tortilla, roll up. Place seam side down in 13x9-inch baking dish. Top with enchilada sauce and remaining cheese. Bake for 15-20 minutes until bubbly.

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1 Recipe Reviews

Mark Shlosberg

Mark Shlosberg reviewed Creamy Spinach Enchiladas on May 24, 2000

This has got to be one of the best tasting spinach recipes I have run across in a long time. Here are a couple fariations i added just for the sake of being differant. If you are concerned about fats you can substitute flour tortillas for the corn, and whole wheat flour tortillas add a nutty taste to the recipe. For the Vegans, replace the ricotta with and equal amount of extra firm tofu mashed to a a course crumble, and shredded soy or almond milk cheeses for the topping. Also a mild salsa verde (green salsa) makes a nice variation on the traditional enchalada sauce.