Creamy Spinach Enchiladas

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.

Prep Time



Total Time






tablespoon margarine or butter
cup sliced green onions
(9-oz.) pkg. Green Giant® Frozen Spinach, thawed, well drained
cup small-curd cottage or ricotta cheese
cup sour cream
oz. (1 1/2 cups) shredded Monterey Jack cheese
(6-inch) corn tortillas, heated
(10-oz.) can Old El Paso® Mild Enchilada Sauce
Sliced green onions, if desired
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
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.
Serving Suggestion
For a crisp-textured accompaniment, serve a romaine salad with mandarin orange segments, slivered almonds and a purchased poppy seed dressing.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 330
    • (Calories from Fat 155),
  • Total Fat 17g
    • (Saturated Fat 9g,),
  • Cholesterol 45mg;
  • Sodium 670mg;
  • Total Carbohydrate 32g
    • (Dietary Fiber 5g,
    • Sugars 4g),
  • Protein 17g;
Percent Daily Value*:
    • 2 Starch;
    • 1 1/2 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 2 ;
    *Percent Daily Values are based on a 2,000 calorie diet.