SPINACH AND CHEESE ENCHILADAS RECIPES

Name: Spinach Enchiladas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings.
Cuisine: North America, Mexican
Ingredients: 1 can (14-1/2 ounces) chicken broth; 1 can (6 ounces) tomato paste; 3 to 4 teaspoons chili powder; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 3 greens onions, chopped; 1/3 cup sour cream; 1/4 cup 4% cottage cheese, drained; 1-1/2 cups shredded Colby/Monterey Jack cheese, divided; 6 to 8 corn tortillas (7 inches)

SPINACH ENCHILADAS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Spinach Enchiladas Recipe: How to Make It - Taste of Home image

We moved to Southern California many years ago from Minnesota. We especially like the Mexican food that's served here. These enchiladas have become a family favorite. —William Parman, Oxnard, California

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 can (14-1/2 ounces) chicken broth
1 can (6 ounces) tomato paste
3 to 4 teaspoons chili powder
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 greens onions, chopped
1/3 cup sour cream
1/4 cup 4% cottage cheese, drained
1-1/2 cups shredded Colby/Monterey Jack cheese, divided
6 to 8 corn tortillas (7 inches)

Steps:

For the sauce, whisk the broth, tomato paste and chili powder in a saucepan. Simmer, uncovered, for 5 minutes. , Meanwhile, combine spinach, onions, sour cream and cottage cheese in a bowl; stir in 1 cup shredded cheese. Spoon 1/2 cup of the sauce into a greased 11x7-in. baking dish. Dip tortillas into the remaining sauce; spoon about 1/4 cup spinach mixture down the center of each tortilla. , Roll up and place, seam side down, in the baking dish. Top with the remaining sauce and cheese. Bake, uncovered, at 350° for 20 minutes or until bubbly.

Nutrition Facts : Calories 182 calories, FatContent 9g fat (6g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 453mg sodium, CarbohydrateContent 18g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 9g protein.

CHEESE ENCHILADAS RECIPE: HOW TO MAKE IT

Cheese Enchiladas Recipe: How to Make It image

You won't bring home leftovers when you make this cheese enchilada recipe. With a homemade tomato sauce and cheesy filling, they always go fast. You can substitute any type of cheese you wish. —Ashley Schackow, Defiance, Ohio

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 25 minutes

Cook Time 25 minutes

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2 cans (15 ounces each) tomato sauce
1-1/3 cups water
2 tablespoons chili powder
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 cup sour cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups shredded Monterey Jack cheese
2-1/2 cups shredded cheddar cheese, divided
2 medium onions, finely chopped
16 flour tortillas (8 inches), warmed
Optional toppings: shredded lettuce, sliced ripe olives, chopped tomatoes and additional sour cream

Steps:

Preheat oven to 350°. In a large saucepan, combine first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-5 minutes, stirring occasionally. , Mix sour cream, parsley, salt and pepper; stir in Monterey Jack cheese, 2 cups cheddar cheese and onions. Spread 2 tablespoons sauce over each tortilla; top each with about 1/3 cup cheese mixture and roll up. Place in two greased 13x9-in. baking dishes, seam side down. Pour remaining sauce over top. , Bake, uncovered, 20 minutes. Sprinkle with remaining cheddar cheese. Bake until cheese is melted, 4-5 minutes. If desired, serve with toppings.
Freeze option: Cover and freeze enchiladas before baking. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 778 calories, FatContent 42g fat (23g saturated fat), CholesterolContent 106mg cholesterol, SodiumContent 1741mg sodium, CarbohydrateContent 66g carbohydrate (4g sugars, FiberContent 6g fiber), ProteinContent 34g protein.

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When you don't have a lot of time or money. I made this for my family for around a dollar per serving. If the only Mexican food your kids will touch is cheese quesadillas (cheese melted on a tortilla), give this a try as a "step up". My picky picky DD was okay with cheese enchiladas when we told her it was cheese in a tortilla with a sauce on top. Now she has been known to eat spinach enchiladas and chicken enchiladas! :) She gave this recipe two thumbs up. :)
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SPINACH ENCHILADAS RECIPE: HOW TO MAKE IT - TASTE OF HOME

We moved to Southern California many years ago from Minnesota. We especially like the Mexican food that's served here. These enchiladas have become a family favorite. —William Parman, Oxnard, California
From tasteofhome.com
Reviews 3.8
Total Time 40 minutes
Category Dinner
Cuisine North America, Mexican
Calories 182 calories per serving

For the sauce, whisk the broth, tomato paste and chili powder in a saucepan. Simmer, uncovered, for 5 minutes. , Meanwhile, combine spinach, onions, sour cream and cottage cheese in a bowl; stir in 1 cup shredded cheese. Spoon 1/2 cup of the sauce into a greased 11x7-in. baking dish. Dip tortillas into the remaining sauce; spoon about 1/4 cup spinach mixture down the center of each tortilla. , Roll up and place, seam side down, in the baking dish. Top with the remaining sauce and cheese. Bake, uncovered, at 350° for 20 minutes or until bubbly.

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CHEESE ENCHILADAS RECIPE: HOW TO MAKE IT

You won't bring home leftovers when you make this cheese enchilada recipe. With a homemade tomato sauce and cheesy filling, they always go fast. You can substitute any type of cheese you wish. —Ashley Schackow, Defiance, Ohio
From tasteofhome.com
Reviews 4.2
Total Time 50 minutes
Category Dinner
Cuisine North America, Mexican
Calories 778 calories per serving

Preheat oven to 350°. In a large saucepan, combine first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-5 minutes, stirring occasionally. , Mix sour cream, parsley, salt and pepper; stir in Monterey Jack cheese, 2 cups cheddar cheese and onions. Spread 2 tablespoons sauce over each tortilla; top each with about 1/3 cup cheese mixture and roll up. Place in two greased 13x9-in. baking dishes, seam side down. Pour remaining sauce over top. , Bake, uncovered, 20 minutes. Sprinkle with remaining cheddar cheese. Bake until cheese is melted, 4-5 minutes. If desired, serve with toppings.
Freeze option: Cover and freeze enchiladas before baking. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

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