Vegetarian Spinach Enchiladas

3.7

(6)

6 Reviews

This vegetarian enchilada recipe is weeknight-fast when you skip the step of filling and rolling the enchiladas and make a stacked enchilada casserole instead. Just layer the tortillas, sauce and cheesy spinach filling the way you would lasagna and have the casserole in the oven in 20 minutes.

EatingWell Test Kitchen

Updated on April 18, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

Cook Time:

20 mins

Additional Time:

25 mins

Total Time:

45 mins

Servings:

Yield:

4 servings

Nutrition Profile:

High-Calcium Bone-Health Healthy Pregnancy Healthy Aging Healthy Immunity Low-Sodium High-Fiber Vegetarian High-Protein Gluten-Free Low-Calorie

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Ingredients

1 14-ounce can diced tomatoes
1 small onion, chopped
3 teaspoons minced canned chipotle chiles (see Tip), divided
¼ teaspoon salt
1 ½ cups low-fat, reduced-sodium cottage cheese
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 cup shredded Monterey Jack cheese, divided
1 bunch scallions, sliced, white and green parts separated
½ teaspoon garlic powder
8 6-inch corn tortillas

Directions

Preheat oven to 450 degrees F. Coat an 8-inch-square baking dish with cooking spray.
Place tomatoes, onion, 2 teaspoons chipotle and salt in a blender. Puree until smooth. Mash cottage cheese in a medium bowl; stir in spinach, 1/2 cup cheese, scallion whites, garlic powder and the remaining 1 teaspoon chipotle.
Spread 1/4 cup of the tomato sauce in the prepared baking dish. Cover with 4 tortillas (they will overlap). Spread on 1/2 cup sauce, then all the spinach filling. Top with another 1/4 cup sauce. Layer on the remaining 4 tortillas and the remaining 1 cup sauce. Sprinkle the remaining 1/2 cup cheese on top.
Bake the casserole until the cheese is melted and the filling is hot, about 25 minutes. Sprinkle with 2 tablespoons of the reserved scallion greens.

Tips

Tip: Chipotle chile peppers in adobo sauce are smoked jalapeños packed in a flavorful, spicy sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they'll keep for up to 2 weeks in the refrigerator or 6 months in the freezer.

Originally appeared: EatingWell Magazine, May/June 2013

Nutrition Facts (per serving)

325	Calories
12g	Fat
34g	Carbs
24g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 4-inch square
Calories 325
% Daily Value *
Total Carbohydrate 34g	12%
Dietary Fiber 8g	27%
Total Sugars 7g
Protein 24g	48%
Total Fat 12g	15%
Saturated Fat 6g	31%
Cholesterol 29mg	10%
Vitamin A 9190IU	184%
Vitamin C 22mg	24%
Folate 146mcg	37%
Sodium 541mg	24%
Calcium 446mg	34%
Iron 3mg	18%
Magnesium 116mg	28%
Potassium 712mg	15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Vegetarian Spinach Enchiladas

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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