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Mexican Style Spinach Enchiladas

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  • Prep 25 min
  • Total 60 min
  • Ingredients 9
  • Servings 8
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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?
by Leslie Limon
Updated Sep 20, 2016
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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

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!

Expert Tips

  • tip 1
    Serve with Mexican rice and refried beans.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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?
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