Spinach Enchilada Casserole

Trusted.Chef's picture

Sep. 14, 2011


Onion 1 , chopped
Cooking spray 1
Frozen chopped spinach 10 Ounce , thawed (1 Package)
Tomato sauce 16 Ounce (2 Cans, 8 Ounce Each)
Canned mexicorn 12 Ounce , drained (1 Can)
Canned mild enchilada sauce 10 Ounce (1 Can)
Chili powder 1 Teaspoon
Dried whole oregano 1/4 Teaspoon
Corn tortillas 12
Part skim mozzarella cheese
Lettuce 1 Cup (16 tbs) , shredded
Fresh tomatoes 1/2 Cup (8 tbs) , chopped



1) Preheat oven to temperature of 350 degrees.


2) In a large non-stick skillet coated with cooking spray, sauté the onion.

3) Drain the spinach and place between 2 paper towels to pat out the excess moisture.

4) Combine together the tomato sauce, spinach, onion, mexicorn, enchilada sauce and seasonings. Mix properly.

5) Bring the mixture to a boil and then reduce the heat.

6) Gently simmer, uncovered, for about 5 minutes.

7) In the bottom of a 13x9x2-inch baking dish, place 6 tortillas.

8) Over the tortillas, pour half of the spinach mixture and sprinkle with ½ of the mozzarella cheese.

9) Repeat the layers of tortillas and spinach mix.

10) Bake in preheated oven for about 20 minutes.

11) Sprinkle the remaining cheese all over the preparation and bake for another 5 minutes.


12) Serve hot on a serving platter or dish after garnishing with lettuce and tomato. In case the dish has been prepared ahead of time, cover it and store in the fridge. Before serving, heat for 40 minutes, sprinkle cheese all over and heat for another 5 minutes.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 364Calories from Fat 70

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 737 mg30.71%

Total Carbohydrates 60 g20%

Dietary Fiber 6 g24%

Sugars 8 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet