CREAMY SPINACH ENCHILADAS
Try a lighter touch for a Mexican favorite by filling tortillas with frozen spinach and cottage cheese, then baking with prepared sauce and cheese.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Melt margarine in large skillet over medium-high heat. Add 1/2 cup onions; cook and stir 2 minutes or until crisp-tender. Add spinach; cook 1 minute or until spinach is thoroughly heated, stirring occasionally. Remove from heat. Stir in cottage cheese, sour cream and 1 cup of the cheese.
- Spoon 1/4 cup filling down center of each tortilla; roll up. Place, seam side down, in ungreased 13x9-inch (3-quart) glass baking dish. Pour enchilada sauce evenly over tortillas; sprinkle with remaining cheese.
- Bake at 375°F. for 15 to 20 minutes or until bubbly and thoroughly heated. Sprinkle with sliced green onions.
Nutrition Facts : Calories 330, Carbohydrate 32 g, Cholesterol 45 mg, Fat 1/2, Fiber 5 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 4 g
SPINACH ENCHILADAS VERDE
This is super simple, and even hard-core Texan meat eaters who have never eaten a vegetable in their lives like it. You can substitute yogurt for the sour cream if you want a lighter version.
Provided by NICEGIRL512
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a small bowl, stir together half of the sour cream and the green salsa. Spread enough to coat the bottom into a 9x13 inch baking dish. On each tortilla, spread a small amount of the salsa and sour cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish. When all of the tortillas are in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese.
- Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 27.1 g, Cholesterol 49.3 mg, Fat 17.8 g, Fiber 4.2 g, Protein 14.7 g, SaturatedFat 10.4 g, Sodium 392.7 mg, Sugar 2 g
SPINACH ENCHILADAS
We moved to Southern California many years ago from Minnesota. We especially like the Mexican food that's served here. These enchiladas have become a family favorite. -William Parman, Oxnard, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- For the sauce, whisk the broth, tomato paste and chili powder in a saucepan. Simmer, uncovered, for 5 minutes. , Meanwhile, combine spinach, onions, sour cream and cottage cheese in a bowl; stir in 1 cup shredded cheese. Spoon 1/2 cup of the sauce into a greased 11x7-in. baking dish. Dip tortillas into the remaining sauce; 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 the remaining sauce and cheese. Bake, uncovered, at 350° for 20 minutes or until bubbly.
Nutrition Facts : Calories 182 calories, Fat 9g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 453mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein.
SPINACH MUSHROOM ENCHILADAS
Lime, cilantro and Monterey Jack cheese lend Mexican flavors to this veggie-filled version of a real crowd-pleaser. -Evangeline Bradford, Erlanger, Kentucky
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, saute mushrooms and onion in butter until tender; add garlic, cook 1 minute longer. Set aside half of the mushroom mixture for sauce., Add wine to remaining vegetables; cook and stir for 2 minutes. Add spinach and 1/4 teaspoon seasoned salt; cook until spinach is wilted and liquid is evaporated., In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon. Stir in the sour cream, cilantro and reserved mushroom mixture; heat through., Place a scant 3 tablespoons spinach mixture down the center of each tortilla; roll up and place seam side down in a greased 13x9-in. baking dish. Spoon sauce over top; sprinkle with cheese. Bake, uncovered, at 350° until heated through, 14-18 minutes. If desired, sprinkle with pepper flakes.
Nutrition Facts : Calories 427 calories, Fat 24g fat (15g saturated fat), Cholesterol 75mg cholesterol, Sodium 879mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein.
SPINACH AND BEEF ENCHILADAS
Who can resist a hot, bubbly pan of enchiladas? And these are so easy to make! Buying ground beef in bulk will save you even more money - just remember to divide it into smaller portions before freezing so you can defrost just the amount you need. (From Betty Crocker's "Money Saving Meals" cookbook).
Provided by PSU Lioness
Categories Cheese
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350. Spray 13x9" glass baking dish with cooking spray.
- In a 12" nonstick skillet, cook beef and onion over Medium-High heat 5-7 minutes, stirring occasionally, until beef is browned; drain.
- Stir in spinach; cook, stirring frequently, until thawed.
- Stir in green chiles, cumin, garlic-pepper, sour cream and 1 cup of the cheese.
- Spread about 1 tsp of enchilada sauce on each tortilla.
- Top with about 1/2 cup beef mixture.
- Roll up tortillas; place seam sides down in a baking dish.
- In a small bowl, mix remaining enchilada sauce and the salsa; spoon over enchiladas.
- Sprinkle with remaining cup of cheese.
- Spray sheet of foil with cooking spray; cover baking dish with foil.
- Bake 40-45 minutes or until heated through.
Nutrition Facts : Calories 367.7, Fat 19.7, SaturatedFat 9.9, Cholesterol 69.5, Sodium 823.4, Carbohydrate 24.3, Fiber 3.3, Sugar 5.7, Protein 23.6
SPINACH AND CHICKEN ENCHILADAS
If you like spinach and Mexican food, you'll love these easy chicken enchiladas made with ricotta cheese and spinach.
Provided by duboo
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 5
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a saucepan over medium heat; cook and stir green onions and garlic in butter until fragrant and softened, about 2 minutes. Stir chicken, spinach, chili powder, black pepper, and salt into the green onion mixture and cook until heated through, about 5 minutes. Remove from heat. Mix ricotta cheese, sour cream, 1 cup Monterey Jack cheese, and 1 cup of mozzarella cheese into chicken mixture until thoroughly combined. Reserve remaining Monterey Jack and mozzarella cheeses for topping.
- Place tortillas into a plastic bag, seal bag, and microwave on high until warm and soft, 30 to 45 seconds. Spoon about 3/4 cup of chicken filling down the center of each tortilla in a line. Roll tortillas around filling and place with seam sides down into a 9x13-inch baking dish.
- Pour enchilada sauce over filled enchiladas and sprinkle the remaining 1/2 cup of Monterey Jack and mozzarella cheeses over the top.
- Bake in the preheated oven until filling is bubbling and cheese topping is browned at the edges, about 30 minutes.
Nutrition Facts : Calories 687.7 calories, Carbohydrate 49.4 g, Cholesterol 112.3 mg, Fat 35.2 g, Fiber 5.4 g, Protein 43.2 g, SaturatedFat 17.3 g, Sodium 1295.6 mg, Sugar 3.2 g
More about "spinach and beef enchiladas recipes"
RESTAURANT STYLE SPINACH ENCHILADAS - FAVORITE FAMILY …
From favfamilyrecipes.com
5/5 (6)Total Time 45 minsCategory Dinner, Main CourseCalories 207 per serving
- Combine all ingredients in a blender, blend for a minute or two until everything is very well blended. Pour sauce into a medium saucepan and bring just to a boil over medium high heat. Reduce heat and simmer 20 minutes, until sauce thickens.
- Preheat oven to 350 degrees. Layer the bottom of a 9x13 pan with about 1/2 c. of the green enchilada sauce.
BEEF AND SPINACH ENCHILADAS - THYME FOR COOKING
From thymeforcookingblog.com
Reviews 6Estimated Reading Time 3 mins
CREAMY SPINACH AND CHEESE GREEN CHILE ENCHILADAS
From twopeasandtheirpod.com
29 BEST ENCHILADA RECIPES | CHICKEN, BEEF, CHEESE & MORE
From foodnetwork.com
Author By
SPINACH AND MUSHROOM ENCHILADAS WITH CREAMY RED SAUCE RECIPE ...
From pillsbury.com
SPINACH WHITE BEAN ENCHILADAS WITH PEPPER JACK SAUCE
From budgetbytes.com
20 BEST ENCHILADA RECIPES (+ EASY DINNERS) - INSANELY GOOD
From insanelygoodrecipes.com
THE BEST SHREDDED BEEF ENCHILADAS RECIPE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
SPINACH & BEEF ENCHILADAS RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
15 GROUND BEEF ENCHILADAS - SELECTED RECIPES
From selectedrecipe.com
20 CREPINI RECIPES (EASY EGG WRAPS) - SAVORING THE GOOD®
From savoringthegood.com
15 SPINACH ENCHILADAS - SELECTED RECIPES
From selectedrecipe.com
EASY BEEF ENCHILADAS | RECIPELION.COM
From recipelion.com
BEEF ENCHILADAS - ONCE UPON A CHEF
From onceuponachef.com
JENEE'S CHICKEN ENCHILADAS - RECIPE - COOKS.COM
From cooks.com
RECIPE: BEYOND BEEF™ ENCHILADAS WITH SPINACH, JALAPEñO
From
CREAMY SPINACH ENCHILADAS (VEGETARIAN!) - SIX SISTERS' STUFF
From sixsistersstuff.com
GREEN ENCHILADAS RECIPE (HEALTHY AND TASTY!) - SEEKING GOOD EATS
From seekinggoodeats.com
You'll also love