Spinach and Ricotta Enchiladas

    Spinach and Ricotta Enchiladas

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    The whole family will enjoy the creamy vegetarian filling in these baked enchiladas. It's made with garlic, spring onions, spinach, sour cream and ricotta cheese.

    Serves: 5 

    • 1 tablespoon butter
    • 2 cloves garlic, minced
    • 50g sliced spring onions
    • 300g frozen spinach, thawed and squeezed dry
    • 250g ricotta cheese
    • 110g sour cream
    • 225g grated Cheddar cheese
    • 10 corn tortillas
    • 500g enchilada sauce

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the oven to 190 degrees C.
    2. Melt butter in a saucepan over medium heat. Add garlic and spring onions then cook for a few minutes until fragrant, but not brown. Stir in the spinach and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream and 1/2 of the cheese.
    3. In a frying pan over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 4 tablespoons of the spinach mixture onto the centre of each tortilla. Roll up, and place seam side down in a 22x33cm baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cheese.
    4. Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

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