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Creamy Spinach Enchiladas
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Prep Time:
40 minutes
Total Time:
1 hour
Wholesome Spinach and Cottage Cheese Enchiladas baked in enchilada sauce; a creamy twist on a classic Mexican dish perfect for feeding a group of 6.
Ingredients:
  • 1 tablespoon margarine or butter
  • 1/2 cup sliced green onions
  • 1 (9-oz.) pkg. frozen spinach, thawed, well drained
  • 1 cup small-curd cottage or ricotta cheese
  • 1/2 cup sour cream
  • 6 oz. (1 1/2 cups) shredded Monterey Jack cheese
  • 12 (6-inch) corn tortillas, heated
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • Sliced green onions, if desired
Instructions:
  • Preheat oven to 375°F. In a large skillet over medium-high heat, melt margarine. Sauté 1/2 cup of onions for 2 minutes until crisp-tender. Add spinach and cook for an additional minute until heated through. Remove from heat and blend in cottage cheese, sour cream, and 1 cup of cheese.
  • Spread 1/4 cup of delicious filling down the center of each tortilla, roll them up, and place them seam side down in an ungreased 13x9-inch (3-quart) glass baking dish. Pour the flavorful enchilada sauce evenly over the tortillas and sprinkle with the remaining cheese.
  • Bake at 375°F until bubbly and thoroughly heated, about 15-20 minutes. Garnish with sliced green onions.

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