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Easy Cheesy Spinach Enchiladas
This is one of those dishes I've been planning on making for a while, with the recipe sitting out on the counter, but either I get jests from my husband because he's not a big fan of veggies, or I end up using our spinach for something else, like salad or baby food.
Well, last night was finally my night! And surprise, surprise ... my husband loved it and requested it again!
I'm generally one of those cooks that take a recipe, look it over, and then cook the dish the way I want to anyway. It's just a suggestion, right? Well, this one should definitely be one to follow. It was incredible! Imagine your favorite spinach dip at a fancy restaurant, or even better, this reminded me of the spinach queso dip at our favorite Mexican restaurant no longer in our area.
Now stuff it into six flour tortillas and douse it in mozzarella cheese. Sounds like a dream, huh? Well, it doesn't have to be. Fresh spinach, cream cheese, caramelized onions and cheese ..... Stop drooling and get cooking!
Cook Time
Ingredients
- 6 medium flour tortillas
- 1/2 cup sour cream
- 4 ounces cream cheese
- 1/4 cup milk
- 1 package dry Ranch mix
- 5 ounces fresh spinach
- 1/2 half yellow onion
- 2 tablespoons olive oil
- 1 1/4 cup shredded mozzarella cheese
Instructions
- Begin by preheating your oven to 375°F. Assemble your ingredients.
- Pull out a large mixing bowl and one ingredient at a time, combine all ingredients from sour cream through your spinach.
- First add your 1/2 cup of sour cream to your mixing bowl.
- Next, add your 4oz of cream cheese. For a typical rectangular Philadephia cream cheese package, this is half of the package.
- Then add your 1/4 cup of milk. It really doesn't matter what type of milk you choose to use. If you would prefer, feel free to add in a soy milk, almond milk, or any other milk of your choosing.
- Before adding in your spinach, dump in one packet of dry Ranch mix. This with the cream cheese are really going to seal the deal.
- At this time, wash, dry and chop your fresh spinach into small strips. I do this by piling it all on top of each other and cutting it into small strips, like shown. I chose to use fresh spinach because it's better for you in my mind. I always choose fresh if I can.
- Mix all of your ingredients together. Yum! It already looks yummy.
- Next, you are going to chop up 1/2 a yellow onion and dump these into a small saucepan on the stove. I feel like caramelized onions always add something to a dish.
- Cook with a little bit of olive oil on medium heat, stirring frequently, in order to brown, soften and caramelize your onions.
- When finished, pour these into your spinach and cream cheese mixture and mix thoroughly.
- Now it's time to prepare your dish. Spray a 9x13 (or mine is just a tad bit smaller) thoroughly with cooking spray so your enchiladas don't stick to the pan after cooking.
- Lay your tortillas out in the bottom of the pan to prepare for filling. If need be, pop them in the microwave for 30 seconds first. This will soften them a bit and make it easier to fold and roll them.
- Fill each tortilla with approximately 1/3 cup of spinach filling. In the end, just make sure each tortilla has about the same amount of filling. (Next time, I think I'm going to make twice the filling so I have some to pour over the top of my enchiladas as well.)
- Roll each of your tortillas by tucking one end inside and rolling it towards the other end so that the opening of each is pinned underneath your enchilada.
- Finally, pour your shredded mozzarella cheese over the whole dish, spreading evenly.
- Pop these babies into your preheated oven for about 10 minutes. Yes, that's all!
- When done, change your oven setting to low broil and broil your enchiladas for about 3 minutes more so they can brown on top. (Sorry no picture of the finished enchiladas in the pan. I was hungry. lol)
- Serve with my delicious Homemade Spanish Rice, some refried beans, or both. I can't wait to dig in.
Nutritional Information
| Nutrition Facts | |
|---|---|
| Serving size: 1 enchilada | |
| Calories | 230 |
| Calories from Fat | 18 |
| % Daily Value * | |
| Fat 2 g | 3% |
| Saturated fat 1 g | 5% |
| Unsaturated fat 0 g | |
| Carbohydrates 40 g | 13% |
| Sugar 2 g | |
| Fiber 3 g | 12% |
| Protein 9 g | 18% |
| Cholesterol 5 mg | 2% |
| Sodium 340 mg | 14% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Personal Review
I think the one change I would have made to this dish would have been to make twice the filling and pour the second batch on top. I just couldn't get enough of it. Maybe I could even have made more for a dip on the side. Okay, maybe I'm overdoing it a bit, but it truly was delicious.
You know it's good when you can serve spinach enchiladas to your husband and he raves...
In his favor, I did add shredded chicken to his side of the enchiladas. You didn't see that did you?! I think pork or even turkey would have been great too. However, I truly am a big fan of veggies and didn't need the extra meat. In fact, I was considering tossing some asparagus spears into mine to tell you the truth, but I decided to keep this recipes (and my pictures) as clean as possible to make it easier on you.
Don't let this stop you from adding your own wonderful ingredients and making this recipe your own though. I hope you enjoy them as much as my family and I did!
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© 2015 Victoria Van Ness
