Recipes

Spinach Ricotta Enchiladas

I love making enchiladas because they are so quick & easy. You can customize them however you like  — meat? veggies? green sauce, or red? — and you can experiment with almost any type of filling. Best of all, they’re hearty and you’ll almost certainly have leftovers. These vegetarian enchiladas feature spinach and ricotta cheese, with a mild heat that you can amp up if you’re not married to a spice-averse guy like my husband 🙂

I served these once with rice, sour cream and tortilla chips (healthy, I know…) and then again a couple days later as leftovers with a side salad.

Ingredients

  • 1 package of large flour tortillas (you can also use the smaller 6-inch size, but I prefer to make mine a bit larger)
  • 1 package (10 oz.) frozen spinach, thawed and squeezed dry
  • 1 cup ricotta cheese
  • 1/2 cup sour cream (I buy one small container and reserve the rest to serve alongside the enchiladas)
  • 1 can enchilada sauce (I used green)
  • 1 package shredded monterey jack cheese (2 cups)
  • 1 small onion, chopped (about 1/2 a cup)
  • 2 cloves garlic, minced
  • butter, for cooking
  • optional: 1 small can of green chilis or a sprinkle of hot sauce

Directions

Start by preheating the oven to 375.

Prepare the spinach (thaw, rinse and squeeze dry), and set aside.

Next, melt the butter in a saucepan over medium heat. Add the onion and then the garlic (so it doesn’t burn), cooking until fragrant but not browned.

Stir in the spinach. Cook for 5-7 minutes, stirring, then remove from heat.

Mix in the ricotta cheese, sour cream, and half the monterey jack cheese.

Prepare the bottom of a glass baking dish by pouring about a third of the enchilada sauce in the bottom, making sure you spread it around to coat the bottom of the baking dish evenly.

Now, assemble the enchiladas. Take a tortilla, spoon some of the warm spinach mixture into the center and fold into thirds, placing the rolled-up enchilada face down in your baking dish.

Repeat, laying each enchilada side by side until the dish is filled.

Pour the remaining enchilada sauce on top, spooning it evenly over each tortilla and making sure it gets down in between the seams to nothing sticks while cooking.

Sprinkle the remaining monterey jack on top of the enchiladas.

Bake for 20 minutes or until the cheese is melted and the whole thing looks browned and bubbly.

Serve with your choice of sides — sour cream, rice, guacamole, salsa, refried beans, salad, tortilla chips, you name it!

Tips

  • You can also use cooked fresh spinach instead of frozen.
  • I always use low-fat/part skim ricotta and sour cream, and never notice a taste difference. Other ways to cut the fat include sauteeing your onions & garlic in olive oil instead of butter, reducing the overall amount of monterey jack used, and substituting cottage cheese for ricotta.
  • When I make this again, I am going to amp up the heat a little and probably add red bell peppers to the spinach mixture. I really liked the dash of hot sauce I threw in, but I imagine a chopped jalapeno (no seeds) and a can of green chilis would give it even more oomph and flavor.
  • If the filling is too bland, excellent seasonings to consider would be cumin, black pepper, garlic salt, red pepper flakes or chili powder.
  • Red enchilada sauce will work just as well as green here, as will green onions or sweet onions in place of a regular yellow onion.

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3 thoughts on “Spinach Ricotta Enchiladas

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