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Creamy Spinach enchiladas

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

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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


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

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