Cheesy Spinach and Onion Enchiladas
Indulge in these Cheesy Spinach and Onion Enchiladas, a delightful twist on a classic Mexican dish that's perfect for family dinners or gatherings with friends. This recipe has been a beloved staple in my kitchen for years, originally discovered on a tortilla packet. I've adapted it over time to maximize flavor and creamy texture, making it a standout dish. With the option to add shredded chicken for an extra protein boost, these enchiladas are incredibly versatile. Paired with a homemade or store-bought Texas Red Enchilada Sauce, this dish is sure to please both vegetarians and meat-lovers alike. Serve them with a refreshing side of shredded lettuce, tomatoes, and olives for a complete meal.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
sliced spring onion
1/2 cup (sliced)
garlic cloves
4 (minced)
butter or margarine
1 tablespoon (melted)
frozen chopped spinach
10 ounces (thawed and drained)
cottage cheese or ricotta cheese
1 cup (softened)
sour cream
1 cup (plain)
shredded Monterey Jack cheese
1 1/2 cups (divided)
corn or flour tortillas
10 (warmed)
mild enchilada sauce
1 (10 ounce) can (store-bought or homemade)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a medium-sized saucepan, melt the butter (or margarine) over medium heat. Add the sliced spring onions and minced garlic, sautéing for about 2 minutes until fragrant and slightly softened.
3
Stir in the thawed and drained chopped spinach, cooking for an additional 3-4 minutes. Remove the pan from heat.
4
In a large mixing bowl, combine the cooked spinach mixture with the cottage or ricotta cheese, sour cream, and 1 cup of the shredded Monterey Jack cheese, stirring until well mixed.
5
To prevent tearing, gently warm the tortillas in the microwave for about 20-30 seconds until pliable.
6
Spoon approximately 1/4 cup of the filling down the center of each tortilla. Carefully roll each tortilla up tightly, placing them seam-side down in a greased 13-inch x 9-inch baking dish.
7
Pour the enchilada sauce over the rolled tortillas, ensuring they are evenly coated. Sprinkle the remaining Monterey Jack cheese on top.
8
Bake in the preheated oven for 15-20 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden.
9
For serving, consider garnishing with shredded lettuce, diced tomatoes, sliced black olives, and additional sour cream for a fresh finish. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Cheesy Spinach and Onion Enchiladas?
They are a delightful Tex-Mex dish featuring a creamy spinach and cheese filling rolled into tortillas and baked with enchilada sauce.
Is this recipe suitable for vegetarians?
Yes, this recipe is naturally vegetarian as it primarily uses spinach, onions, and various cheeses.
Can I add meat to these enchiladas?
Absolutely. You can add shredded chicken to the filling for an extra boost of protein.
What type of spinach should I use?
The recipe calls for a 10-ounce package of frozen chopped spinach that has been thawed and drained.
How do I prepare the frozen spinach for the filling?
Thaw the spinach completely and squeeze out as much moisture as possible to prevent the filling from becoming watery.
What temperature should the oven be set to?
Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius.
How long do the enchiladas need to bake?
Bake the dish for 15 to 20 minutes until the sauce is bubbly and the cheese is melted.
Which cheese is used in the filling?
The filling uses a combination of cottage cheese (or ricotta), sour cream, and 1 cup of shredded Monterey Jack cheese.
Can I substitute ricotta for cottage cheese?
Yes, the recipe allows for either cottage cheese or ricotta cheese depending on your preference.
What kind of tortillas should I use?
You can use either corn or flour tortillas for this recipe.
How do I prevent the tortillas from tearing?
Warm the tortillas in the microwave for 20 to 30 seconds until they are pliable before rolling.
What type of onions are used in this recipe?
The recipe specifies 1/2 cup of sliced spring onions.
How much garlic is required?
You will need 4 minced garlic cloves.
What kind of enchilada sauce is recommended?
A 10-ounce can of mild enchilada sauce works well, whether it is store-bought or a homemade Texas Red sauce.
How much cheese goes on top of the enchiladas?
Use the remaining 1/2 cup of shredded Monterey Jack cheese to sprinkle over the sauce before baking.
What size baking dish do I need?
A greased 13-inch x 9-inch baking dish is the ideal size for 10 enchiladas.
How should I place the rolled tortillas in the dish?
Place them seam-side down to ensure they stay closed while baking.
How much filling goes into each tortilla?
Spoon approximately 1/4 cup of the spinach mixture down the center of each tortilla.
Can I use margarine instead of butter?
Yes, the recipe suggests either 1 tablespoon of butter or margarine for sautéing.
What are some suggested garnishes?
Fresh garnishes like shredded lettuce, diced tomatoes, sliced black olives, and extra sour cream are highly recommended.
How do I sauté the vegetables?
Melt the butter over medium heat and sauté the spring onions and garlic for about 2 minutes until fragrant.
Do I cook the spinach before mixing?
Yes, stir the spinach into the onion and garlic mixture and cook for 3 to 4 minutes before combining with the cheeses.
How many enchiladas does this recipe yield?
This recipe is designed to make 10 enchiladas.
What is the texture of the filling?
The filling is very creamy and rich due to the sour cream and cottage or ricotta cheese.
Is this recipe considered easy to make?
Yes, it is tagged as an easy dinner and is a simple, straightforward baking recipe.
Can I use a different type of cheese?
While Monterey Jack is recommended for its melting quality, you could use a Mexican blend or mild cheddar.
Is the enchilada sauce spicy?
The recipe calls for a mild sauce, but you can use a spicier version if you prefer more heat.
Can I use fresh spinach instead of frozen?
Yes, but you would need to cook down a large amount of fresh spinach and drain it thoroughly to match the 10-ounce frozen measurement.
How do I know the enchiladas are done?
Look for the sauce to be bubbling and the cheese on top to be melted and slightly golden.
Where did this recipe originate?
The recipe was originally discovered on a tortilla packet and has been adapted over time to improve the flavor and texture.