Spinach Enchiladas offer a delightful twist on a traditional Mexican favorite, combining the rich flavors of enchiladas with the wholesome goodness of fresh spinach.
This recipe features tender corn tortillas filled with a savory spinach and cheese mixture, all smothered in a zesty enchilada sauce and baked to perfection.
Whether you’re a fan of vegetarian cuisine or simply looking to add a nutritious and delicious dish to your meal rotation, these enchiladas are sure to impress.
Ingredient – 10 small corn tortilla – 2 tablespoons olive oil – 1 small onion, finely chopped – 3 cloves garlic, minced – 4 cups fresh spinach, chopped
– cup ricotta cheese – 1 cup shredded mozzarella cheese – 1/2 cup grated Parmesan cheese – 1 teaspoon ground cumin – 1/2 teaspoon dried oregano
– Salt and pepper to taste – 2 cups enchilada sauce (store-bought or homemade) – 1/4 cup fresh cilantro, chopped (for garnish) – Optional: sliced avocado and lime wedges (for serving)
Instruction 1. Prepare the Filling:Preheat your oven to 375°F (190°C). Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
– Stir in the minced garlic and cook for an additional 30 seconds until fragrant. – Add the chopped spinach to the skillet and cook until wilted and any excess moisture has evaporated, about 3-4 minutes.
Remove from heat and stir in the ricotta cheese, shredded mozzarella, grated Parmesan, ground cumin, dried oregano, salt, and pepper. Mix until well combined.