SOUR CREAM SPINACH ENCHILADAS RECIPES

SPINACH ENCHILADAS VERDE RECIPE | ALLRECIPES

Spinach Enchiladas Verde Recipe | Allrecipes image

This is super simple, and even hard-core Texan meat eaters who have never eaten a vegetable in their lives like it. You can substitute yogurt for the sour cream if you want a lighter version.

Provided by NICEGIRL512

Categories World Cuisine Latin American Mexican

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 cup light sour cream
1 (7 ounce) can green salsa
1 bunch fresh spinach, rinsed and thinly sliced
2 cups shredded Monterey Jack cheese
1 (10 ounce) package corn tortillas

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
In a small bowl, stir together half of the sour cream and the green salsa. Spread enough to coat the bottom into a 9x13 inch baking dish. On each tortilla, spread a small amount of the salsa and sour cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish. When all of the tortillas are in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese.
Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.

Nutrition Facts : Calories 321.1 calories, CarbohydrateContent 27.1 g, CholesterolContent 49.3 mg, FatContent 17.8 g, FiberContent 4.2 g, ProteinContent 14.7 g, SaturatedFatContent 10.4 g, SodiumContent 392.7 mg, SugarContent 2 g

SPINACH ENCHILADAS RECIPE | ALLRECIPES

Spinach Enchiladas Recipe | Allrecipes image

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

Ingredients

1 tablespoon butter
½ cup sliced green onions
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
1 cup ricotta cheese
½ cup sour cream
2 cups shredded Monterey Jack cheese
10 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce

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

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