Spinach and ricotta enchiladas

    40 min

    The whole family will enjoy the creamy vegetarian filling in these baked enchiladas. It's made with garlic, spring onions, spinach, soured cream and ricotta cheese.

    844 people made this

    Serves: 5 

    • 1 tablespoon butter
    • 2 cloves garlic, minced
    • 50g chopped spring onions
    • 300g frozen spinach, thawed and squeezed dry
    • 250g ricotta cheese
    • 110g soured cream
    • 225g grated Cheddar cheese
    • 10 corn tortillas
    • 500g enchilada sauce

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the oven to 190 C / Gas 5.
    2. Melt butter in a saucepan over medium heat. Add garlic and spring onions; 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, soured cream and 1/2 of the cheese.
    3. In a frying pan over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 4 tablespoons of the spinach mixture onto the centre of each tortilla. Roll up, and place seam side down in a 22x33cm / 9x13 in baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cheese.
    4. Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

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    Reviews in English (899)


    I made this recipe 2 different ways, 1st as written with red enchilada sauce, was very good, but my presentation for them was lacking. They were flat and squishy, but all to delicious, Highly recommend this recipe. But in both batches I made I used fresh spinach 2 bunches in the 1st batch and removed the stems. But I also bought Mild Green Chili Enchilada Sauce, so I doubled the 2nd batch and added about 1 1/2 lb chicken, cut into chucks and cooked, then added the butter, garlic and onions, cooked the rest following the recipe threw with the Green chili enchilada sauce and HOLY COW, was soo delicious and yummy, I'm keeping this recipe close. It was amazing both verisons. But will say adding the chicken is a total plus.  -  07 Aug 2012


    loved this recipe! i'm not very good at cooking but it turned out great!  -  05 Jan 2015


    I enjoyed this recipe, only changed a few things to make it a little healthier/lower fat. I used red onion in place of the green ones and sauteed them in olive oil instead of butter. I also used 1% milkfat cottage cheese in place of the ricotta. This turned out very creamy and tasted very good. I skipped covering the top of the enchiladas with cheese, so I only used 1 cup in the filling. Didn't miss it! I also used fresh spinach cooked down instead of frozen simply b/c I had it on hand and needed to cook it. I will absolutely make this again.  -  23 Oct 2007  (Review from Allrecipes US | Canada)