WE RECOMMEND:

Showers & Parties | Lemon Desserts | Father's Day | Birthdays

Creamy Spinach Enchiladas

Try a lighter touch for a Mexican favorite by filling tortillas with frozen spinach and cottage cheese, then baking with prepared sauce and cheese.

Save and Share

false

( 11 Ratings)

11 Ratings

5 Stars 64%

4 Stars

3 Stars 36%

2 Stars

1 Stars

Member Reviews ( 5 )

87e00ef4-f821-48a4-bc28-1b00293453c9

Prep Time 40 min
Total Time 60 min
Servings 6

Ingredients

1: tablespoon margarine or butter

1/2: cup sliced green onions

1: (9-oz.) pkg. Green Giant® 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: (10-oz.) can Old El Paso® Mild Enchilada Sauce

: Sliced green onions, if desired

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Heat oven to 375°F. Melt margarine in large skillet over medium-high heat. Add 1/2 cup onions; cook and stir 2 minutes or until crisp-tender. Add spinach; cook 1 minute or until spinach is thoroughly heated, stirring occasionally. Remove from heat. Stir in cottage cheese, sour cream and 1 cup of the cheese.
2 Spoon 1/4 cup filling down center of each tortilla; roll up. Place, seam side down, in ungreased 13x9-inch (3-quart) glass baking dish. Pour enchilada sauce evenly over tortillas; sprinkle with remaining cheese.
3 Bake at 375°F. for 15 to 20 minutes or until bubbly and thoroughly heated. Sprinkle with sliced green onions.

EXPERT TIPS

Expert Tips

To drain the spinach, place it in a sieve or colander. Once it's thawed, use the back of a wooden spoon to press out the excess moisture.

For a crisp-textured accompaniment, serve a romaine salad with mandarin orange segments, slivered almonds and a purchased poppy seed dressing.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 330
Calories from Fat: 155),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 9g, 9% ),
Cholesterol: 45mg; 45%;
Sodium: 670mg; 670%;
Total Carbohydrate: 32g; 32%
(Dietary Fiber 5g 5% Sugars 4g 4% ),
Protein: 17g; 17%

% Daily Value*:

Vitamin A: 68%;
Vitamin C: 10%;
Calcium: 40%;
Iron: 10%;

Exchanges:

2 Starch; 1 1/2 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

Be the first to review this recipe!

1 - 3 of 5 Reviews View All

Posted 10/24/2011 7:05:51 PM REPORT ABUSE FannyFarmer said:

Rating:

We though these were rather bland! I even added cumin for extra zip. Missing something...

This reply was: Helpful Inspiring

Posted 9/30/2011 6:45:39 PM REPORT ABUSE Divegirl714 said:

Rating:

Great tasting dish that was easy to make.

This reply was: Helpful Inspiring

Posted 9/26/2011 1:35:40 PM REPORT ABUSE luhoo2 said:

Rating:

This is a very TASTY recipe. I also used low fat cottage cheese and sour cream. Shared the results with some of my friends who are die hard heavy Mexican food eaters and loved this light version of enchiladas. I will surely be making this one again.

This reply was: Helpful Inspiring