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Mexican Style Spinach Enchiladas

  • Prep 25 min
  • Total 60 min
  • Ingredients 9
  • Servings 8
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  • Pinterest
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  • Save
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Ingredients

4
poblano peppers
1
cup sour cream
1
cup chicken stock
1
package (10 oz) fresh spinach
2
cups ricotta cheese
1
medium onion, finely chopped
Salt and pepper, to taste
16
flour tortillas
2
cups Oaxaca or mozzarella cheese, grated

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
576.9
% Daily Value
Total Fat
28.5g
44%
Saturated Fat
14.1g
70%
Cholesterol
72.1mg
24%
Sodium
1354.9mg
56%
Total Carbohydrate
57.6g
19%
Dietary Fiber
3.7g
15%
Sugars
6.3g
Protein
23.8g
% Daily Value*:
Vitamin C
110%
110%
Calcium
52.40%
52%
Iron
27.40%
27%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Serve with Mexican rice and refried beans.

Directions

  • 1 Roast the peppers on a comal or frying pan on high heat, until the skin is completely blackened; remove from heat. Place the roasted peppers in a plastic or paper bag for at least 10 minutes. Remove the skin, seeds and veins. Process in a blender along with sour cream and chicken stock.
  • 2 Preheat oven to 350° F. Spread 1/2 cup of pepper sauce on the bottom of a baking dish.
  • 3 Combine spinach, ricotta cheese and chopped onion; season with salt and pepper, to taste.
  • 4 Heat the tortillas in a comal or frying pan until soft. Fill each tortilla with 3-4 tablespoons of the spinach mixture and roll the tortillas into a taquito. Place 8 enchiladas, folded side down, in the bottom of the baking dish.
  • 5 Add half of the pepper sauce over the enchiladas and sprinkle with 1 cup grated cheese. Repeat the process with another layer of enchiladas.
  • 6 Bake for 30 minutes or until the cheese starts to bubble. Remove from oven and serve.
  • 7 Enjoy!

Looking for new ways to add more vegetarian dishes to your weekly menu? These enchiladas stuffed with spinach and ricotta cheese are a delicious option. Why? Because who can resist a tasty Mexican enchilada?

Rate and Comment

Leslie Limon Leslie Limon
September 20, 2016

Looking for new ways to add more vegetarian dishes to your weekly menu? These enchiladas stuffed with spinach and ricotta cheese are a delicious option. Why? Because who can resist a tasty Mexican enchilada?