Packed with a creamy spinach filling and enveloped in soft tortillas, these vegetarian enchiladas bring comforting flavors that are sure to please everyone at your dinner table.
Ingredients
Scale:
8 medium-sized corn or flour tortillas, slightly warmed
3 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg (optional)
2 cups easy enchilada sauce (store-bought or homemade)
1/2 cup sour cream (optional)
Fresh cilantro, chopped (for garnish)
Sliced jalapeños (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a large bowl, combine chopped spinach, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, minced garlic, salt, black pepper, and nutmeg. Mix until creamy.
Spread a thin layer of enchilada sauce on the bottom of a baking dish. Take a tortilla, add 1/4 cup of the spinach filling, and roll it up tightly. Place seam-side down in the baking dish. Repeat for all tortillas.
Pour the remaining enchilada sauce over the tortillas and sprinkle with the remaining mozzarella cheese.
Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden brown.
Let it cool for a few minutes, then drizzle with sour cream and garnish with cilantro and jalapeños.
