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Spinach enchiladas

Cook 35 min. | Servings 5

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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 garnisha


  1. Heat oven to 375°
  2. In a medium saucepan, sauté onions in butter until tender; add spinach.
  3. Cook until moisture is evaporated; stirring occasionally.
  4. Remove from heat.
  5. Stir in cottage/ricotta cheese, sour cream and 1 cup of Monterey Jack cheese.
  6. Warm tortillas as directed on package.
  7. Spoon ¼ cup mixture down the center of each tortilla; roll up.
  8. Place seam side down in a lightly sprayed 13 by 9 inch baking dish.
  9. Pour enchilada sauce evenly over all tortillas and sprinkle with remaining cheese.
  10. Bake 375° for 15- 20 minutes or until bubbly and thoroughly heated.
  11. Serve warm topped with sour cream and green onions.

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