Vegetarian Spinach Enchiladas

Vegetarian Spinach Enchiladas

8 Reviews
From: EatingWell Magazine, May/June 2013

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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 14-ounce can diced tomatoes
  • 1 small onion, chopped
  • 3 teaspoons minced canned chipotle chiles (see Tip), divided
  • ¼ teaspoon salt
  • 1½ 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


  • Active

  • Ready In

  1. Preheat oven to 450°F. Coat an 8-inch-square baking dish with cooking spray.
  2. Place tomatoes, onion, 2 teaspoons chipotle and salt in a blender. Puree until smooth. Mash cottage cheese in a medium bowl; stir in spinach, ½ cup cheese, scallion whites, garlic powder and the remaining 1 teaspoon chipotle.
  3. Spread ¼ cup of the tomato sauce in the prepared baking dish. Cover with 4 tortillas (they will overlap). Spread on ½ cup sauce, then all the spinach filling. Top with another ¼ cup sauce. Layer on the remaining 4 tortillas and the remaining 1 cup sauce. Sprinkle the remaining ½ cup cheese on top.
  4. 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.
  • 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.

Nutrition information

  • Serving size: 4-inch square
  • Per serving: 325 calories; 12 g fat(6 g sat); 8 g fiber; 34 g carbohydrates; 24 g protein; 146 mcg folate; 29 mg cholesterol; 7 g sugars; 0 g added sugars; 9,190 IU vitamin A; 22 mg vitamin C; 446 mg calcium; 3 mg iron; 541 mg sodium; 712 mg potassium
  • Nutrition Bonus: Vitamin A (184% daily value), Calcium (45% dv), Vitamin C (37% dv), Folate (36% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 2 vegetable, 1½ lean meat, 1 medium-fat meat

Reviews 8

July 22, 2018
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By: DG87
My fiance loved this meal. The spinach mixture was a little bland and dry for my taste and the tortillas ended up a little too soggy.
October 25, 2014
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By: Donna DeGeus Steward
Didn't have any peppers so used canned tomato & peppers + 1/3 can of diced tomatoes. Also added 3 fresh garlic cloves instead of powder & a large handful of chopped sweet onions + some salt & pepper to all layers. This is a keeper, will make again!
July 20, 2014
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By: amber.martin3
Pretty yummy! Like other reviews, I too use fresh minced garlic, usually two-three cloves instead of the powder. I use a bit more chipotle pepper than this calls for. That is what makes it spicy, so adjust that according to your taste. I drain the spinach really well and use ricotta instead of cottage cheese. I also use about 3/4-1 cup of cheese on the top instead of 1/2 cup. Overall I think this is delicious. Pros: Quick to make. Tastes good. Pretty healthy. Keeps well in fridge for a few days. Cons: Drain spinach very well. I use ricotta instead of cottage cheese which is yummy!
August 20, 2013
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By: EatingWell User
Easy and tasty quick prep, healthy and tasty Pros: ingredients usually in my pantry and fridge Cons: a little spicy - watch the amount of chiles you use
June 05, 2013
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By: singram1226
Needs more seasoning I'll try this recipe again, but I agree with the good stuff review in that it needs more seasoning: more salt, more garlic, perhaps fresh garlic as well as taco seasoning. The cottage cheese & spinach combo is great. More salt and a bit more jack cheese (or perhaps some cream cheese or whole Greek yogurt) would add some richness. The tortillas got pretty soggy on top and bottom. I recommend draining spinach and cheese really well. Pros: quick, easy, melty, spinachy Cons: bland, soggy
May 26, 2013
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By: EatingWell User
Delicous and so easy This was so yummy, just the right amount of heat. The only substitution I made was to use fresh garlic instead of garlic powder. I'm not a fan of garlic powder. I find it gives things an off taste. With the fresh garlic, it was absolutely delicious! A keeper.
May 24, 2013
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By: EatingWell User
Grandkids give thumbs down This is quick and easy. I have similar recipes that give much better and tastier results. This is not a 'keeper'! Pros: Nutritious and healthy ingredients with mediocre results.
May 19, 2013
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By: EatingWell User
Good stuff I have made quite a few recipes off this site and find that if I follow them exactly they tend to be a bit bland. I took that into account with this one and used a little extra chipotle, pepper jack cheese, and garlic salt instead of garlic powder. Super yummy. I think next time I will drain the cottage cheese a bit as well so its not quite as soggy. Pros: vegetarian, kind of easy, few ingredients Cons: bland, little soggy
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