Vegetarian Spinach Enchiladas are covered in a homemade red enchilada sauce and stuffed with spinach and green onions for a tasty flavor-packed dish!
- 2 (5 oz) pkgs baby spinach, roughly chopped
- 2 small bunches green onions (scallions), chopped
- ¼ cup + 2 tsp extra virgin olive oil
- ¼ cup all-purpose flour
- 24 fl oz (3 cups) chicken or vegetable broth
- 15oz can tomato sauce
- ¼ cup chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- ½ tsp oregano
- ½ (8 oz) block mozzarella cheese, shredded
- 1 (15 oz) pkg ricotta cheese
- ½ cup plain Greek yogurt
- 1 tsp salt
- 12 small corn tortillas
- Preheat oven to 400°F.
- Preheat a large skillet over medium heat. Once the skillet is hot, add 2 tsp olive oil and swirl to coat the bottom.
- Add spinach and half of the green onions to the skillet. Cook, stirring occasionally until spinach is wilted, 4-6 minutes. Remove from heat.
- Heat another large pot over medium-high heat. Once hot, add 1/4 cup olive oil. Let the oil heat up for about 30 seconds, then whisk in the flour. Continuing to whisk, cook the flour for another 2 minutes.
- Slowly whisk in the broth and tomato sauce. Stir in the chili powder, garlic powder, onion powder, cumin, and oregano. Bring to a boil, then reduce heat and simmer the enchilada sauce for 4-5 minutes, until thick. Remove from heat.
- In a large bowl, combine the spinach mixture, ricotta, yogurt, and salt.
- Spoon ¼-cup of the spinach mixture onto the center of each tortilla. Roll up and place seam side down in a baking dish. Pour enchilada sauce over top and sprinkle with the cheese.
- Place in the oven and bake for 10 minutes, until cheese is melted.
- To serve, divide enchiladas between plates and top with remaining green onions.
- Category: Bakes, Enchiladas
- Cuisine: Mexican
Keywords: cheese, enchiladas, spinach enchiladas