Spinach and Ricotta Enchiladas

    40 minutes

    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.

    11 people made this

    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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    Reviews in English (912)


    I enjoyed this recipe, only changed a few things to make it a little healthier/lower fat. I used red onion in place of the green ones and sauteed them in olive oil instead of butter. I also used 1% milkfat cottage cheese in place of the ricotta. This turned out very creamy and tasted very good. I skipped covering the top of the enchiladas with cheese, so I only used 1 cup in the filling. Didn't miss it! I also used fresh spinach cooked down instead of frozen simply b/c I had it on hand and needed to cook it. I will absolutely make this again.  -  23 Oct 2007  (Review from Allrecipes USA and Canada)


    I am reviewing my revised recipe, because I had a feeling this would be bland if made as is. Here were my changes- sautéed one diced poblano, half of a jalapeno, half of a red bell pepper, three cloves of garlic, one yellow onion, and one 4oz can of green chilies to add to spinach mixture- I also doubled the spinach. Added cumin, chili powder, parsley, and cayenne to the filling. Made “10 minute enchilada sauce” from this site to put on top. It was really, really good. The pepper combo made it much heartier. My meat loving husband even liked it!  -  25 Jun 2008  (Review from Allrecipes USA and Canada)


    This is a wonderful spinach enchilada recipe. I followed the filling part exactly - only changing the store-bought red enchilada sauce to a homemade creamy white garlic sauce, as I prefer a white sauce with spinach. I simply sauted minced garlic in a small amount of butter - and added my thickener, flour in this case, to make a typical Roux, before adding half and half to the mixture until I reached the correct consitency. Used only salt and white pepper for flavor. The filling is brought together with the Ricotta - don't leave that out. It lends a smooth and rich taste to the finished product. This filling could be made in advance and assembled before cooking. Very good recipe.  -  16 Jan 2007  (Review from Allrecipes USA and Canada)