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This dish is globally loved. If you fancy spinach and Mexican food, you will love these easy vegetarian spinach enchiladas made with fresh ricotta cheese and spinach.
Burritos are comparable to enchiladas. They are made up of a maize or flour tortilla that has been packed with ingredients and tightly wrapped. They’re topped with sauce and cheese and served with a choice of sides – it’s one of the few Mexican dishes that can be eaten with a knife and fork.
Enchiladas are thought to have started as a street snack and changed over time, with the earliest recorded form being a rolled tortilla coated in chili sauce. The word is made up of two Nahuatl words: “chili” and “flute.”
Spinach Benefits
Spinach is a superfood that has been connected to a slew of health advantages. It has been demonstrated to lower blood pressure, reduce oxidative stress, and improve eye health.
Preparing Spinach Enchiladas
Ingredients
- 1 tablespoon butter
- 1/2 cup sliced green onions
- 2 cloves garlic, minced
- 1 (10 ounces) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1 cup ricotta cheese
- 1/2 cup sour cream
- 2 cups shredded Monterey Jack cheese
- 10 (6 inches) corn tortillas
- 1 (19 ounces) can enchilada sauce
Directions
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a saucepan over medium heat.
- Add garlic and onion; cook for a few minutes until fragrant, but not brown.
- Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
- In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla.
- Roll up, and place seam side down in a 9×13 inch baking dish.
- Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
- Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.
