Spinach and Ricotta Enchiladas

Ingredients

• 10 oz Spinach (fresh or frozen, thawed and squeezed dry)
• 1 cup Ricotta cheese (whole milk or part-skim)
• 2 Garlic (cloves, minced)
• 1.5 cup Shredded Monterey Jack or Mozzarella cheese (divided)
• 6 Flour tortillas (medium size)
• 15 oz Enchilada sauce (red or green)
• Salt and Pepper (to taste)

Steps

1. 1

   Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

2. 2

   In a large mixing bowl, combine the spinach, ricotta cheese, minced garlic, and 1/2 cup of the shredded cheese. Season with salt and pepper to taste.

3. 3

   Spread about 1/4 cup of the enchilada sauce on the bottom of the prepared baking dish to prevent sticking.

4. 4

   Lay out a tortilla and place a generous scoop of the spinach-ricotta mixture in the center. Roll the tortilla tightly and place it seam-side down in the baking dish.

5. 5

   Repeat the filling and rolling process for the remaining tortillas until the dish is full.

6. 6

   Pour the remaining enchilada sauce evenly over the top of the rolled tortillas.

7. 7

   Sprinkle the remaining 1 cup of shredded cheese over the sauce.

8. 8

   Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges of the tortillas are slightly crisp.

9. 9

   Let the enchiladas rest for 5 minutes before serving to allow the filling to set.

Notes

If using frozen spinach, ensure it is completely squeezed dry to prevent the enchiladas from becoming soggy. You can add a pinch of nutmeg to the ricotta mixture for a more traditional cannelloni flavor profile.

Nutrition per serving

• main dish
• vegetarian
• casserole
• baked
• dinner
• cheesy