Wednesday, February 3, 2016

Spinach Enchiladas

 

 

 

A lot of people do Meatless Mondays and I think it's a great idea. In fact, I would love to try to do meatless dinners two or three times a week. It seems like a heathy habit to strive for and there are many ways to substitute for a healthy protein. And, with Lent approaching, meatless Fridays will be on the plan too.

I am an enchilada lover and when we eat Mexican food out at a restaurant, I almost always order some variety of enchiladas ( and a margarita too). I love to try Spinach Enchiladas, if they are on the menu and this recipe is one I made up to recreate this favorite dish at home and also help keep my meatless goal.

Definitely take the extra step and make your own enchilada sauce. I tried it with canned sauce and the difference is striking. You could really tell the difference. Also, I used corn tortillas, but have also tried this recipe using small flour tortillas and it was just as delicious, so whichever you prefer.

 

Spinach Enchiladas


1 can chicken broth (14 1/2 ounces)

1 can tomato paste (6 ounces)

4 tsp chili powder

1 package (10 ounces) frozen chopped spinach, thawed and drained

6 green onions, chopped

1/3 cup sour cream

1/2 cup ricotta cheese

2 cups Mexican blend shredded cheese, divided

8 corn tortillas


To make sauce: whisk together the chicken broth, tomato paste and chili powder in a medium saucepan. Simmer for 8 - 10 minutes.

For filling: Combine spinach, onions, sour cream and ricotta cheese in a medium bowl. Stir in 1 cup shredded cheese.

To assemble: Spoon 1/2 cup sauce into a 11 x 7 baking dish sprayed with cooking spray. Dip tortillas in sauce and spoon about 1/4 cup spinach mixture down the center of each tortilla. Roll up and place seam side down in the baking dish. Top with remaining sauce and cheese. Bake uncovered at 350 degrees for 20 minutes or until bubbly. Top with sliced black olives if desired. Enjoy!

 

{Linking with these friends}


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11 comments:

  1. Sounds good, except I hate sour cream. I suppose I could leave it out or use mayo. I also hate yogurt, Greek or otherwise! But I will try these.

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  2. I love spinach AND enchiladas:) I WILL be making this! Enjoy your day dear friend, HUGS!

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  3. These sound easy to make and delicious! I love sour cream, so pile it on! :) With Lent beginning next week, we will have meatless Fridays each week until Easter. I will print this recipe for safe keeping. Thanks!

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  4. I've tried spinach enchiladas from a restaurant and something about them made them too "soupy." Your recipe looks like it would work much better and be healthier too. I'm guessing they loaded theirs with way too much cheese. I'm glad you shared this to remind me to try and make my own!

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  5. Sounds/looks like a "keeper" recipe to me!

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  6. We love Mexican food too! This looks delicious!!

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  7. This looks delicious and healthy. Thanks for sharing the recipe, and I'm going to try it.

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  8. Enchiladas are my go-to dish in Mexican restaurants. I will definitely try this recipe at home, probably on a Friday in Lent!

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  9. Oh, this looks delicious. We eat a lot of meatless meals -- 3 or 4 per week -- and this looks like a really nice addition to our lineup. Thanks for sharing!

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  10. I am going to share this recipe with my son who is a vegetarian. He loves to cook and I think this will be right up his alley.

    Thanks for Sharing Your Cup!

    ReplyDelete

Thanks for reading!
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