Spinach Enchiladas
Spinach Enchiladas are a filling vegetarian entree that will have meat lovers asking for the recipe! Try Spinach Enchiladas for your next meatless meal - it's the perfect recipe for Lent. Serve with rice and beans or The Budget Diet's Southwest Salad (see the recipe index on the left side of this page).
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Ingredients
- 1, 10 oz. box frozen chopped spinach thawed and squeezed dry
- 2 garlic cloves minced
- 4 oz. cream cheese softened*
- 1/4 cup sour cream*
- 1, 15 oz. can green enchilada sauce
- 12, 6- inch white corn tortillas
- 1 cup shredded Mexican blend cheese*
Instructions
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Preheat oven to 350.
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Spray a 9 x 13 baking dish with nonstick spray.
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In a medium bowl, stir together spinach, garlic, cream cheese and sour cream until combined. Set aside.
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If your tortillas are not super fresh and will break when you roll them, microwave a few at a time for about 10 seconds or until pliable.
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Pour 1/2 of the can of enchilada sauce onto the bottom of a 9 x 13 pan.
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Spread 2 tablespoons of the spinach filling down the middle of a tortilla.
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Roll the tortilla and place seam side down in the baking dish.
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Repeat with the remaining tortillas and filling.
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Pour the remaining 1/2 can of enchilada sauce over the top.
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Sprinkle with cheese.
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Bake covered 25 minutes, and then uncover for 10 minutes more.
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Let sit 10 minutes before serving.
Recipe Notes
*If you'd like to make Light Spinach Enchiladas, use light cream cheese, light sour cream and reduced fat cheese.
