SPINACH ENCHILADAS RECIPE | ALLRECIPES
If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.
Provided by SADONIA2
Categories World Cuisine Latin American Mexican
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 5 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
- In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
- Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.
Nutrition Facts : Calories 509.8 calories, CarbohydrateContent 32.3 g, CholesterolContent 95.3 mg, FatContent 36 g, FiberContent 6 g, ProteinContent 18.2 g, SaturatedFatContent 20.5 g, SodiumContent 353.6 mg, SugarContent 1.3 g
SPINACH AND CHICKEN ENCHILADAS RECIPE | ALLRECIPES
If you like spinach and Mexican food, you'll love these easy chicken enchiladas made with ricotta cheese and spinach.
Provided by duboo
Categories World Cuisine Latin American Mexican
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 5 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a saucepan over medium heat; cook and stir green onions and garlic in butter until fragrant and softened, about 2 minutes. Stir chicken, spinach, chili powder, black pepper, and salt into the green onion mixture and cook until heated through, about 5 minutes. Remove from heat. Mix ricotta cheese, sour cream, 1 cup Monterey Jack cheese, and 1 cup of mozzarella cheese into chicken mixture until thoroughly combined. Reserve remaining Monterey Jack and mozzarella cheeses for topping.
- Place tortillas into a plastic bag, seal bag, and microwave on high until warm and soft, 30 to 45 seconds. Spoon about 3/4 cup of chicken filling down the center of each tortilla in a line. Roll tortillas around filling and place with seam sides down into a 9x13-inch baking dish.
- Pour enchilada sauce over filled enchiladas and sprinkle the remaining 1/2 cup of Monterey Jack and mozzarella cheeses over the top.
- Bake in the preheated oven until filling is bubbling and cheese topping is browned at the edges, about 30 minutes.
Nutrition Facts : Calories 687.7 calories, CarbohydrateContent 49.4 g, CholesterolContent 112.3 mg, FatContent 35.2 g, FiberContent 5.4 g, ProteinContent 43.2 g, SaturatedFatContent 17.3 g, SodiumContent 1295.6 mg, SugarContent 3.2 g