Fresh and Zesty Recipes

Spinach Enchiladas

Spinach Enchiladas


  • 1 package Azteca® supersize tortillas
  • 1 (10 ounce) package frozen chopped spinach, thawed, and drained
  • ½ cup green onions, sliced
  • 1 tablespoon butter
  • 1 cup small curd cottage or ricotta cheese
  • ½ cup sour cream
  • 2 cups Monterey jack cheese, shredded
  • 1 (10 ounce can) mild enchilada sauce
  • Sour cream
  • Green onions, chopped, as garnish




Heat oven to 375°

In a medium saucepan, sauté onions in butter until tender; add spinach.  Cook until moisture is evaporated; stirring occasionally. Remove from heat. Stir in cottage/ricotta cheese, sour cream and 1 cup of Monterey Jack cheese.

Warm tortillas as directed on package. Spoon ¼ cup mixture down the center of each tortilla; roll up.  Place seam side down in a lightly sprayed 13 by 9 inch baking dish. Pour enchilada sauce evenly over all tortillas and sprinkle with remaining cheese.

Bake 375° for 15- 20 minutes or until bubbly and thoroughly heated. Serve warm topped with sour cream and green onions.