Spinach Enchiladas Recipe
Cheese, spinach, tomatoes; green sauce.
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Ingredients
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Filling
Enchiladas
Topping
Method
Filling Preparation
- 1
Sauté Spinach
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add fresh spinach and cook until wilted, about 3-4 minutes. Remove from heat.
- 2
Mix Filling
In a large bowl, combine the sautéed spinach, ricotta cheese, shredded mozzarella cheese, diced tomatoes, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
Enchilada Assembly
- 3
Prepare Tortillas
Preheat your oven to 350°F (175°C). Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
- 4
Fill and Roll Tortillas
Spoon about 1/4 cup of the filling mixture into the center of each tortilla. Roll them up tightly and place seam-side down in a greased baking dish.
- 5
Add Sauce
Pour the green enchilada sauce evenly over the filled tortillas, ensuring they are fully covered.
Baking
- 6
Bake Enchiladas
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes until the sauce is bubbly and the tortillas are lightly crisped.
Serving
- 7
Garnish and Serve
Remove from the oven and let cool for a few minutes. Serve enchiladas hot, topped with sour cream, chopped cilantro, and sliced jalapeños.
