"If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach." — SADONIA2
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sliced green onions
1 (10 ounce) package
frozen chopped spinach , thawed, drained and squeezed dry
shredded Monterey Jack cheese
10 (6 inch)
1 (19 ounce) can
I enjoyed this recipe, only changed a few things to make it a little healthier/lower fat. I used red onion in place of the green ones and sauteed them in olive oil instead of butter. I also used 1% milkfat cottage cheese in place of the ricotta. This turned out very creamy and tasted very good. I skipped covering the top of the enchiladas with cheese, so I only used 1 cup in the filling. Didn't miss it! I also used fresh spinach cooked down instead of frozen simply b/c I had it on hand and needed to cook it. I will absolutely make this again.
I made this over the weekend, and I made it just like the recipe stated. It turned out bland and I didn't like the green onions in it. I think a regular onion would have tasted better.
This is a wonderful spinach enchilada recipe. I followed the filling part exactly - only changing the store-bought red enchilada sauce to a homemade creamy white garlic sauce, as I prefer a white sauce with spinach. I simply sauted minced garlic in a small amount of butter - and added my thickener, flour in this case, to make a typical Roux, before adding half and half to the mixture until I reached the correct consitency. Used only salt and white pepper for flavor.
The filling is brought together with the Ricotta - don't leave that out. It lends a smooth and rich taste to the finished product.
This filling could be made in advance and assembled before cooking.
Very good recipe.
I am reviewing my revised recipe, because I had a feeling this would be bland if made as is. Here were my changes- sautéed one diced poblano, half of a jalapeno, half of a red bell pepper, three cloves of garlic, one yellow onion, and one 4oz can of green chilies to add to spinach mixture- I also doubled the spinach. Added cumin, chili powder, parsley, and cayenne to the filling. Made “10 minute enchilada sauce” from this site to put on top. It was really, really good. The pepper combo made it much heartier. My meat loving husband even liked it!
I really liked these, but, like another reviewer, I added seasonings to the spinach / cheese filling, like onion powder, garlic salt, cumin, chili powder, red pepper flakes, and pepper. This was a huge hit!
Everyone I have made these for loves them except for two of my sons who don't like even the thought of eating spinach and I have served them to a lot of people. I have never made them with ricotta cheese--I use cottage cheese instead because we like it better and it is cheaper. I also use cheddar or mozzarella cheese because that is what I have on hand, and fresh spinach cooked, drained and well chopped. I have used both corn and flour tortillas(we prefer flour) and both work great --the corn you do have to soften or they will crack when you roll them. Finally, green enchilada sauce is wonderful on them, but so is the red enchilada sauce from this site.
I love the enchiladas de espinaca at the local mexican restaurant and tried to copy them at home. To add color and flavor use tomatoes, add them part way through cooking the garlic and onions. I use cottage cheese instead of ricotta (I like the texture and flavor better) as well as fresh spinach that I steam. I use cheddar to top it off and sour cream when serving.
I printed this recipe knowing it would be good. I decided to add a little more of a mexican touch to it. Try this and you'll love them too. I took the sour cream and blended it with a roasted california chile, 1 roasted jalapeño, 1 roasted green tomato, 1 cube of chicken boullion, a 1/2 cup of half and half and a dash of salt and pepper. Continue with the recipe instructions and you'll be loved by your guests!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 359
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