Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Sauce
Assembly
Method
Filling Preparation
- 1
Prepare the Spinach
In a pan over medium heat, sauté the minced garlic in a tablespoon of olive oil until fragrant.
- 2
- 3
Mix the Filling
In a bowl, combine the cooked spinach, ricotta cheese, shredded mozzarella, shredded cheddar, salt, and black pepper. Mix well until thoroughly combined.
Sauce Preparation
- 4
- 5
Make the Sauce
Stir in the tomato sauce, chili powder, cumin, oregano, and water. Bring to a simmer and cook for about 10 minutes, stirring occasionally.
Assembly and Baking
- 6
Prepare the Tortillas
Preheat your oven to 375°F (190°C). Warm the corn tortillas in a dry skillet for a few seconds on each side to make them pliable.
- 7
Fill the Tortillas
Place a generous amount of the filling into each tortilla, roll them up tightly, and place them seam-side down in a baking dish.
- 8
Add Sauce and Bake
Pour the prepared sauce over the enchiladas, ensuring they are well coated. Bake in the preheated oven for 20-25 minutes until heated through and the tops are slightly golden.
- 9
Serve
Remove from the oven and let cool for a few minutes. Serve topped with sour cream and sprinkled with fresh cilantro.
