Best Spinach And Cheese Enchiladas Recipes

SPINACH, CREAM CHEESE AND TURKEY ENCHILADAS

Steps:

• Cook ground turkey in skillet with chopped onion and garlic over medium heat until no longer pink.
• Add drained spinach and 1 cup of salsa to turkey meat. Cook about 5 minutes until all liquid is absorbed. Remove from heat and add cream cheese. Mix until melted.
• Lay flour tortilla flat and place 1/3 cup meat mix, roll and place in greased 13x9 inch pan with flat side up.
• Bake for 20 minutes at 350ºF. Remove from oven and top with 1 cup salsa mixed with can of diced tomatoes.
• Top with cheese. Return to oven for 5 minutes until cheese is melted.
• Serve with refried beans, Mexican rice, sour cream and guacamole.

SPINACH AND CREAM CHEESE ENCHILADAS

Steps:

• Mix spinach, garlic, green onions, cream cheese, and monterey jack cheese in large bowl.
• Place approximately 3 tbsp of spinach mixture into the center of each tortilla and roll them up.
• Place filled tortillas side by side seam side down in casserole dish.
• Bake at 350 degrees for approximately 30 minutes.
• Meanwhile mix enchilada sauce and sour cream in small saucepan simmer over low to medium heat stirring frequently.
• Cover with Shredded Pepper Jack cheese and return to oven until cheese is melted and bubbly.
• Remove enchiladas from oven and cover with sauce mixture serve immediately.

SPINACH AND CHEESE ENCHILADAS

Steps:

• Preheat oven to 375°. Spray an 11 x 13 covered casserole dish with cooking spray and set aside.
• Heat oil in a wide, deep skillet and sauté the garlic until golden, about 1 minute. Add spinach and cook, stirring occasionally, until nicely wilted. Turn off heat.
• Transfer cooked spinach to a colander and allow to drain, or, once slightly cooled, to a salad spinner. Discard liquid and return spinach to pan.
• Add cheeses, stirring well. Season to taste with salt and pepper.
• Using a spoon or your hands, shape about 1/4 - 1/2 cups of filling into the shape of a sausage and lay it across the midline of a tortilla. Roll the tortilla closed and place it seam side down into the casserole dish. Repeat with remaining filling and tortillas. May be made in advance and refrigerated, covered, until serving time.
• Pour salsa over, and bake, covered, for 15 - 20 minutes (allow more if refrigerated) until hot through. Serve with a crisp salad and a cold beer.

SPINACH AND CHEESE ENCHILADAS

Steps:

• Preheat oven to 450 degrees.
• Heat oil in medium size skillet over medium heat. Add onion, saute 3 minutes. Add garlic, saute 1 minute. Add spinach, cook, stirring, until mixture in dry. Set aside.
• Wrap tortillas in aluminum foil. Place packet on oven shelf. Bake 5 minutes to warm tortillas.
• Pour enchilada sauce into 11 x 7 x 2 inch baking dish. Set aside.
• Combine cottage cheese, cheddar, egg white and salt in medium bowl. Stir in spinach mixture.
• One at a time, remove warm tortillas from foil packet. Spread 1/4 cup cottage cheese mixture in center. Roll tortilla up and place seam side down in a baking dish. Repeat with remaining tortillas and cheese mixture.
• Cover tightly with aluminum foil. Bake 30 minutes.