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Spinach Enchiladas

wannnabeloser's picture
A time consuming recipe that I reserve for weekends but it is totally worth the effort. The Hubs devours these and can't wait for me to make the next batch.
  Water 1⁄2 Cup (8 tbs)
  Eggs 3
  Cream cheese 8 Ounce, softened
  Heavy cream 1⁄4 Cup (4 tbs)
  Onion powder 1⁄4 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Carbquick 1⁄2 Cup (8 tbs)
  Cooking spray 10 Dash
For filling
  Green enchilada sauce 10 Ounce
  Spinach/Frozen spinach 10 Ounce, chopped
  Ricotta cheese 1 Cup (16 tbs)
  Sour cream 1⁄2 Cup (8 tbs)
  Cheddar 1 Cup (16 tbs), shredded

1. Preheat the oven at 375 degrees F. Grease a 9X3 pan with non – stick spray.

2. In a mixing bowl take cream cheese and mix with hand mixer.
3. Add in the eggs and mix again with the mixer.
4. Stir in the baking powder, onion powder, garlic powder and carbquick to the mixture and mix again.
5. Add in the water and cream, mix well.
6. Place a pan over the medium heat and grease with cooking spray. And grease the ladle which is to use for flipping the tortillas.
7. Pour ¼ cup of the batter into the pan and swirl around. Cook for 3 minutes and after that flip the tortillas and cook for another 2 minutes.
8. Line a plate with wax paper and place the tortillas over that again line with wax paper. Repeat the process of making tortillas until all the batter is consumed.
9. For the Filling – in the mixing bowl take spinach, ricotta cheese and sour cream. Mix well with a spatula.
10. Stir in half of the cheddar cheese and mix again.
11. Place the tortilla over a chopping board and stuff with spinach filing wrap the tortillas and place in a prepared pan.
12. Pour in the enchilada sauce and spread evenly with spatula. Top with remaining cheddar cheese.
13. Bake in the oven for 20 minutes at 375 degrees F.

14. Serve Spinach Enchiladas with fresh juice.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

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