Main Courses > Vegetarian & Vegan > Vegetarian Casseroles > Vegetarian Enchiladas

Spinach and Ricotta Enchiladas with Tomato Sauce

These vegetarian enchiladas offer a delicious and comforting experience. Filled with a creamy mixture of spinach and ricotta cheese, wrapped in soft tortillas, and smothered in a tangy tomato sauce, they're a perfect vegetarian meal for any occasion.

Prep Time
25 minutes
Cook Time
30 minutes
Servings
4
Ingredients
  • 8 count Corn tortillas
  • 15 ounce Ricotta cheese
  • 10 ounce Frozen spinach, thawed and squeezed dry
  • 1 large Egg
  • 1/4 cup Parmesan cheese, grated
  • 1/4 teaspoon Nutmeg
  • to taste Salt
  • to taste Pepper
  • 24 ounce Tomato sauce
  • 1/2 medium Onion, chopped
  • 2 cloves Garlic, minced
  • 1 tablespoon Olive oil

Prepare the Filling

In a large bowl, combine the ricotta cheese, thawed and squeezed dry spinach, egg, Parmesan cheese, nutmeg, salt, and pepper. Mix well until all ingredients are evenly combined.

Prepare the Tomato Sauce

Heat the olive oil in a saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Pour in the tomato sauce and bring to a simmer. Season with salt and pepper to taste. Reduce heat and let simmer for 10 minutes.

Assemble the Enchiladas

Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Warm the tortillas slightly, either in a microwave or on a dry skillet, to make them more pliable. Spoon a generous amount of the spinach and ricotta filling onto each tortilla. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.

Bake the Enchiladas

Pour the tomato sauce evenly over the enchiladas. Bake for 25-30 minutes, or until heated through and the sauce is bubbly. Let cool slightly before serving.

Nutrition Facts Estimated per 100g of product

Note: These values are approximate and will vary based on specific ingredient brands and quantities used.
Calories: 195 kcal, Protein: 9g, Fat: 9g, Carbohydrates: 18g

Other Considerations for Nutrition

This recipe is vegetarian. To reduce fat, use part-skim ricotta cheese. The tomato sauce provides lycopene, an antioxidant. Adjust salt according to dietary needs.

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FAQ

  • Can I use fresh spinach instead of frozen?

    Yes, you can use fresh spinach. Sauté the fresh spinach until wilted and then squeeze out any excess water before adding it to the ricotta cheese mixture.
  • Can I add other herbs to the filling?

    Certainly! Herbs like basil, oregano, or parsley would be a great addition to the spinach and ricotta filling.
  • Can I freeze these enchiladas?

    Yes, you can freeze these enchiladas. Assemble them as directed, but don't bake them. Wrap the baking dish tightly with plastic wrap and then with foil. Freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and then bake as directed.