• Mar. 26, 2009
Creamy Spinach Enchiladas
For those Americans who desire a milder Mexican recipe, try these yummy smooth Creamy Spinach Enchiladas from Azteca. These would also be good for a vegetarian diet but not vegan.
Ingredients for Creamy Spinach Enchiladas:
1 pkg Azteca Flour Tortillas (Burrito size)
1/2 cup sliced green onions
1 Tbsp butter or margarine
10 oz pkg frozen, chopped spinach, thawed and drained
1 cup cottage cheese
1/2 cup sour cream
2 cups shredded Monterey Jack cheese or Queso Fresco
10 oz can mild enchilada sauce
Remove tortillas from refrigerator. Heat oven to 375 degrees F. In medium saucepan, saute onions in butter until crisp-tender; add spinach. Cook until moisture is evaporated, stirring occasionally; remove from heat. Stir in cottage cheese, sour cream and 1 cup shredded cheese.
Warm tortillas as directed on package. Spoon approximately 1/4 cup filling down center of each tortilla; roll up. Place seam side down in greased 13" x 9" baking dish. Pour enchilada sauce evenly over tortillas; sprinkle with remaining shredded cheese. Bake for 15-20 minutes or until bubbly & heated through. To serve, top with sour cream and green onions, if desired.
As long as your spinach is thawed ahead of time this is actually a very quick dish to make with hardly any clean up.
If you have any questions about this Creamy Spinach Enchilada recipe, please leave a comment or contact me through my website Dora & Diego Homeschool Spanish.
Dios te bendiga,
Michelle
