Enchiladas de Espinaca (Spinach Enchiladas)

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Enchiladas de Espinaca (Spinach Enchiladas)

Enchiladas de Espinaca (Spinach Enchiladas) is a traditional Mexican recipe for a vegetarian dish of tortillas with a spinach, ricotta cheese, sour cream and Monterey Jack cheese stuffing that are packed in a dish, topped with enchilada sauce and cheese and oven baked until piping hot through. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Spinach Enchiladas (Enchiladas de Espinaca).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Vegetarian Recipes Milk Recipes Cheese Recipes Baking Recipes Mexico Recipes

Enchiladas de Espinaca (Spinach Enchiladas) a Classic Mexican recipe for a vegetarian dish of tortillas with a spinach, ricotta cheese, sour cream and Monterey Jack cheese stuffing that are packed in a dish, topped with enchilada sauce and cheese and oven baked until piping hot through.

Ingredients:

1 tbsp butter
75g spring onions, sliced
2 garlic cloves, minced
300g spinach, wilted, cooled, wrung dry and finely chopped
250ml ricotta cheese (or you can use my home-made ricotta cheese recipe to prepare your own)
120ml sour cream
200g grated Monterey Jack cheese
10 corn tortillas (15cm in diameter)
500ml hot enchilada sauce

Method:

Melt the butter in a saucepan over medium heat. Add the garlic and onion and fry for about 4 minutes, or until soft but not coloured. Stir in the spinach and cook for 5 minutes more.

Take the pan off the heat and mix in the ricotta cheese, sour cream and half the Monterey Jack cheese.

Warm the tortillas in a dry non-stick frying pan over medium heat (they are ready when flexible — about 15 seconds should do). Spoon about 4 tbsp of the spinach mixture into the centre of each tortilla. Roll the tortilla up and set them, seam side down, in a baking dish (about 22 x 33cm). When all the tortillas have been packed into the dish, pour over the enchilada sauce then sprinkle the remaining Monterey Jack on top.

Transfer to an oven pre-heated to 180°C and bake for about 18 minutes, or until the sauce is bubbling and the cheese has melted and is lightly browned around the edges.