Fresh and Zesty Recipes

Creamy Spinach Enchiladas

Soft, flour tortillas with a cheesy spinach filling, smothered in zesty enchilada sauce and bubbling melted cheese.

Creamy Spinach Enchiladas


  • 1 pkg. Azteca® Flour Tortillas
  • 1/2 cup sour cream
  • 1/2 cup sliced green onions
  • 2 cups (8 oz.) shredded Monterey Jack
  • 1 tablespoon butter or margarine
  • 1 (10 oz.) pkg. frozen, chopped spinach, thawed & drained
  • 1 (10 oz.) can mild enchilada sauce
  • 1 cup cottage or ricotta cheese
  • Sour cream, if desired
  • Sliced green onions, if desired


Remove tortillas from refrigerator. Heat oven to 375° F. In medium saucepan, sauté onions in margarine until crisp-tender; add spinach. Cook until moisture is evaporated, stirring occasionally; remove from heat. Stir in cottage or ricotta cheese, sour cream and 1 cup of shredded cheese. Warm tortillas as directed on package. Spoon approximately 1/4 cup filling down center of each tortilla; roll up. Place seam side down in greased 13×9″ baking dish. Pour enchilada sauce evenly over tortillas; sprinkle with remaining shredded cheese. Bake for 15-20 minutes or until bubbly & heated through. To serve, top with sour cream and green onions, if desired.