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Easy Spinach Ricotta Enchiladas

Easy Spinach Ricotta Enchiladas
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Emily Weeks, RDN, LD.
Summary
Try a healthy new twist on enchiladas by sneaking in an extra serving of veggies with this easy spinach ricotta enchilada recipe. Ready to eat in 30 minutes, this diabetes-friendly dish is sure to be a new family favorite!
  • Prep time
    15 min
  • Cook time
    15 min
  • Servings
    6 Servings
  • Serving size
    2 enchiladas
Dinner Meal Kit Recipes Quick & Easy Vegetarian Mexican/Southwestern
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    2 enchiladas
  • Amount per serving Calories 300

  • Total Fat 12g
    • Saturated Fat 4.9g
  • Cholesterol 30mg
  • Sodium 560mg
  • Total Carbohydrate 37g
    • Dietary Fiber 6g
    • Total Sugars 7g
    • Added Sugars 0g
  • Protein 16g
  • Phosphorus 410mg

Choices/Exchanges: 1 1/2 Starch, 2 Nonstarchy vegetable, 1 Lean protein, 2 Fat

Dinner Meal Kit Recipes Quick & Easy Vegetarian Mexican/Southwestern
Ingredients

Ingredients

  • olive oil
    1 tbsp
  • yellow onion (diced)
    1 small
  • black pepper
    1/4 tsp
  • frozen spinach (thawed and excess water squeezed)
    10 oz
  • low-fat ricotta cheese
    15 oz
  • corn tortillas (6 inches)
    12
  • canned red enchilada sauce
    1 1/2 cup
  • Monterey jack cheese (shredded)
    3 oz
  • green onion (scallion) (sliced)
    1 bunch

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Directions

Directions

  1. Preheat the oven to 400 degrees F.

  2. Heat a large skillet over medium heat. Add oil, onion, and pepper. Cook, stirring occasionally, until onion softened, 4–5 minutes.

  3. Transfer cooked onions to a large bowl. Add spinach and ricotta and stir to combine.

  4. Wrap the tortillas in a wet paper towel and microwave for 30 seconds.

  5. Spray a baking dish with cooking spray. Divide spinach filling equally between tortillas. Roll and place seam side down in the baking dish.

  6. Pour enchilada sauce over the tortillas. Top with shredded cheese. Bake for 10–15 minutes, until the cheese is melted and bubbly.

  7. Divide enchiladas between plates and top with green onions, and a dollop of Greek yogurt if desired.

Reviews

Reviews

Write a Review
  • Recommended

    This was really good! I think adding hot sauce, as a topper, made it even better. When it came to the red canned enchilada sauce, I chose a flavor with some spice which also helped the taste. I will make it again.

  • Recommended

    I used my own sauce and seasonings it was delicious my husband though it was lasagna the corn tortillas gave it a wonderful taste I really enjoyed it oh and I cooked it 10 minutes extra

  • Recommended

    I liked this recipe. I added a small can of green chilies for extra flavor. It makes a big 9x13 dish full plus some. They don't reheat as well though. Still Good but not as good as right out of oven.

  • Not recommended

    I added shredded chicken and used small flour tortillas. The enchilada sauce really overpowered the filling. IF I make this again, I’ll skip the sauce and make burritos.