Veggie Enchiladas

Cook's Note: There is enough cheese in this recipe to get anyone to eat their spinach and more – feel free to add veggies of your choice.

serves 5 to 6


  • 1 bunch green onions
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 6-ounce bag baby spinach
  • 1 cup lowfat ricotta
  • 1/2 cup sour cream
  • 1 small can diced green chilies
  • 1 pound Monterey Jack cheese, shredded, or 3 to 4 cups pre-shredded Mexican blend cheese, divided
  • cayenne pepper, chili powder, garlic powder and cumin to taste
  • 10 6-inch whole wheat or corn tortillas
  • 1 19-ounce can green enchilada sauce
  • shredded lettuce and chopped tomatoes for garnish


Heat oven to 375 degrees. Chop green onions, reserving most of the green tops.

In a saucepan, heat olive oil over medium heat. Add onion and garlic and sauté until just fragrant, about 2 minutes. Stir in spinach and cook until just wilted, another 2 to 3 minutes. Remove pan from heat and add in ricotta, sour cream, chilies and half the shredded cheese. Season to taste.

Pour a little of the enchilada sauce in the bottom of a 9 x 13-inch pan and swirl to coat.

Briefly warm tortillas in a skillet over medium heat one at a time. (You can skip this step, but a slight toasting adds to the flavor.) Spoon about 1/3 cup of filing mixture onto the center of each tortilla. Roll up and place seam side down in the pan. You should have room to line up 8 rolled tortillas in a row, with 2 on the side.

Spread any leftover filling over the top of the rolls, sprinkle with the green onion tops and pour enchilada sauce over the top to cover evenly. Sprinkle with remaining cheese, and bake for 20 to 25 minutes until sauce is bubbly and cheese is starting to brown.

Serve with shredded lettuce and chopped tomatoes.



The Veggie enchiladas were a success with the whole family.
The only thing I'd do differently is add more spinach.

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