Spinach enchiladas are a delightful and nutritious twist on a classic Mexican dish. These enchiladas are filled with a savory mixture of spinach and cheese, wrapped in soft tortillas, and topped with a rich, creamy sauce. Perfect for vegetarians or anyone looking to enjoy a meatless meal, spinach enchiladas offer a wonderful combination of flavors and textures that are sure to satisfy. This recipe is easy to prepare and makes a delicious, wholesome meal for any occasion.
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach, roughly chopped
- Salt and pepper, to taste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup ricotta cheese
- 1 cup shredded Monterey Jack cheese
- 8 small flour or corn tortillas
- 1 can (10 ounces) green enchilada sauce
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro (optional)
- 1/4 cup sliced green onions (optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Spinach Filling:
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and cook until softened, about 3-4 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
- Season with salt, pepper, ground cumin, and chili powder. Stir to combine and remove from heat.
- In a large bowl, combine the cooked spinach mixture, ricotta cheese, and half of the shredded Monterey Jack cheese.
- Assemble the Enchiladas:
- Spread a thin layer of green enchilada sauce on the bottom of a 9×13-inch baking dish.
- Warm the tortillas in the microwave for about 20 seconds to make them more pliable.
- Spoon a generous amount of the spinach and cheese mixture onto each tortilla, then roll them up tightly and place them seam-side down in the prepared baking dish.
- Add the Sauce and Cheese:
- Pour the remaining green enchilada sauce evenly over the rolled tortillas.
- Sprinkle the remaining shredded Monterey Jack cheese on top.
- Bake the Enchiladas:
- Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Remove the enchiladas from the oven and let them cool slightly.
- Drizzle with sour cream and garnish with chopped fresh cilantro and sliced green onions, if desired.
Enjoy your flavorful and nutritious spinach enchiladas!
