Enchiladas De Espinacas Recipe
Three enchiladas with spinach, cheese, onions and tomatoes covered with cheese dip. Served with rice, salad and sour cream.
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Ingredients
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Enchiladas
Method
Preparation
- 1
Prepare the Filling
In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the fresh spinach and cook until wilted. Stir in the diced tomato, ricotta cheese, salt, and black pepper, mixing until well combined. Remove from heat.
- 2
Assemble the Enchiladas
Preheat the oven to 350°F (175°C). Take one corn tortilla, place a generous spoonful of the spinach filling in the center, and roll it up tightly. Repeat with the remaining tortillas and filling.
- 3
Bake
Place the rolled enchiladas seam side down in a greased baking dish. Pour the cheese dip evenly over the top of the enchiladas. Bake in the preheated oven for about 20 minutes or until heated through and the cheese dip is bubbly.
- 4
Serve
Remove from the oven and let cool slightly. Serve the enchiladas with a side of rice, salad, and sour cream.
