Spinach Enchiladas

Spinach Enchiladas


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Mixed with cheeses and sour cream, these creamy enchiladas include spinach to keep up with your healthy eating habits. Pour a creamy green chili sauce over them if you want a spicy meal for dinner.

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Time needed

25-30 min cooking

Serving Size / Yield

10 enchiladas


  • 2 Tbs. oil
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (10-oz.) pkg. spinach, thawed and chopped
  • 1 (8-oz.) pkg. cream cheese, softened
  • 1 C. cottage cheese
  • 1/2 C. sour cream
  • 2 C. Jack cheese, shredded and divided
  • 10 6-inch tortillas
  • 1 (19-oz.) can green chile sauce

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Preheat oven to 375 degrees F. Heat oil in a large skillet. Cook onion until tender. Add garlic and cook for 1 minute longer. Stir in spinach and cook for 5 minutes. Add cream cheese and stir until melted. Remove from heat. Add cottage cheese, sour cream, and 1 C. Jack cheese. Place about 1/4 C. of mixture onto the center of each tortilla. Roll up tortilla and place seam side down in a greased 9-by-13-inch baking dish. Pour sauce over top and sprinkle remaining Jack cheese. Bake for 25 to 30 minutes.

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