Creamy Spinach Enchiladas

As promised, here’s the recipe for the Creamy Spinach Enchiladas !


– 1 tablespoon margarine or butter (we used butter)
– ½ cup sliced green onions
– 1 (9-oz.) pkg. Green Giant Frozen Spinach, thawed and well drained (The original recipe calls for that brand but we used another brand and it didn’t make a difference.)
– 1 cup small-curd cottage or ricotta cheese (we used whole milk ricotta cheese)
– ½ cup sour cream
– 6 oz. (1 ½ cups) shredded Monterey Jack cheese (we used 2 cups of Pepper Jack cheese)
– 12 (6-inch) corn tortillas, heated
– 1 (10-oz.) can Old El Paso Mild Enchilada Sauce (we used the hot enchilada sauce)
– Additional sliced green onions, if desired (we used them)


1.) Turn your oven on and set it to 375 degrees. Take a large skillet out and place the butter in it before turning the heat up to medium-high. Once the butter’s melted, toss the ½ cup of sliced green onions into the skillet, stirring constantly for 2 minutes or until the green onions have a crisp-tender texture to them. At this point, put the spinach in the skillet as well, stirring the spinach long enough to break up the spinach and get it completely heated through (takes about a minute or so). Take the skillet off the heat and stir the following ingredients in so everything gets mixed together thoroughly: ricotta cheese, sour cream, and 1 cup of the Monterey Jack cheese.

2.) Take ¼ cup (a scant ¼, don’t pack the cup or make it a heaping ¼ cup) of the skillet mixture and place it in a line down the center of 1 heated tortilla, rolling the tortilla up afterwards. Place the rolled up tortilla in an ungreased 13 x 9-inch glass baking dish, repeating with the remaining tortillas. Once all the tortillas are in the baking pan, spread the enchilada sauce equally over all the tortillas, spreading the remaining cheese out over the sauce-covered enchiladas afterwards.

3.) Stick the baking dish in the oven for anywhere between 15 to 20 minutes or however long it takes for the dish to look bubbly and be completely heated throughout. Once the dish is out of the oven, top the enchiladas with the optional green onion slices if you’d like.

Makes 6 servings (2 enchiladas per serving)


This is a tasty dish to make that’s relatively cheap. The enchiladas are good on their own but those green onion slices make it taste even better !

We weren’t paid in any way to promote Green Giant or Old El Paso.

Recipe source unknown.

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