How to Make Creamy Spinach and Three-Cheese Enchiladas

Simple Summary

Indulge in the perfect comfort food with these Spinach and Cheese Enchiladas. Packed with nutritious spinach and gooey cheese, these enchiladas offer a delicious twist on a classic Mexican dish.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 12 corn tortillas
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 16 oz fresh spinach, roughly chopped
• 1 cup ricotta cheese
• 2 cups shredded monterey jack cheese, divided
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 cups red enchilada sauce
• Optional: Sour cream and additional cilantro for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish.

2. In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.

3. Add minced garlic and cook for another minute until fragrant.

4. Add chopped spinach to the skillet and cook until wilted, stirring frequently, about 3-4 minutes. Remove from heat and let cool slightly.

5. In a large bowl, mix ricotta cheese, 1 cup of monterey jack cheese, cheddar cheese, cilantro, cumin, salt, and pepper.

6. Add the cooled spinach mixture to the cheese mixture and stir to combine well.

7. Warm the tortillas in the microwave for 30 seconds to make them pliable.

8. Spread 1/2 cup of enchilada sauce on the bottom of the prepared baking dish.

9. Fill each tortilla with about 1/3 cup of the spinach-cheese mixture, roll tightly, and place seam-side down in the baking dish.

10. Pour the remaining enchilada sauce over the rolled tortillas, making sure to cover them completely.

11. Sprinkle the remaining 1 cup of monterey jack cheese over the top.

12. Bake for 25-30 minutes, or until the cheese is melted and bubbly and the edges of the tortillas are slightly crispy.

13. Let cool for 5 minutes before serving. Garnish with sour cream and additional cilantro if desired.

Chef's Notes

• For a time-saving hack, you can use frozen spinach instead of fresh. Just make sure to thaw and squeeze out excess water before using.
• To make this dish gluten-free, ensure your corn tortillas and enchilada sauce are certified gluten-free.
• For added protein, consider mixing in some black beans or cooked, shredded chicken to the filling.
• These enchiladas can be assembled ahead of time and refrigerated for up to 24 hours before baking. Just add an extra 5-10 minutes to the baking time if cooking from cold.
• Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Nutritional Info

Per serving (2 enchiladas): Approximately 450 calories, 25g protein, 30g carbohydrates, 28g fat. These enchiladas are a good source of calcium, vitamin A, and iron from the spinach and cheese. The corn tortillas provide fiber, while the cheese offers protein and calcium for strong bones.

Serving Suggestions

Serve these Spinach and Cheese Enchiladas with a side of Mexican rice and refried beans for a complete meal. A crisp green salad with a lime vinaigrette would add a refreshing contrast to the rich enchiladas. For beverages, consider serving with a cold horchata or a crisp Mexican lager. These enchiladas are perfect for casual family dinners, Cinco de Mayo celebrations, or any time you're craving comforting Mexican-inspired cuisine. Garnish with sliced avocado, diced tomatoes, and a sprinkle of queso fresco for an extra special presentation.