Vegetarian Spinach Enchiladas

Rating: 3.63 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2013

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Recipe Summary

total:
45 mins
Servings:
4
Nutrition Profile:
Low-Calorie
High Fiber
Gluten-Free
Vegetarian
Low Sodium
High Calcium
Bone Health
Healthy Aging
Healthy Immunity
Healthy Pregnancy
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 450 degrees F. Coat an 8-inch-square baking dish with cooking spray.

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  • Place tomatoes, onion, 2 teaspoons chipotle and salt in a blender. Puree until smooth. Mash cottage cheese in a medium bowl; stir in spinach, 1/2 cup cheese, scallion whites, garlic powder and the remaining 1 teaspoon chipotle.

  • Spread 1/4 cup of the tomato sauce in the prepared baking dish. Cover with 4 tortillas (they will overlap). Spread on 1/2 cup sauce, then all the spinach filling. Top with another 1/4 cup sauce. Layer on the remaining 4 tortillas and the remaining 1 cup sauce. Sprinkle the remaining 1/2 cup cheese on top.

  • 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.

Tips

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 Facts

Serving Size: 4-inch square
Per Serving:
325 calories; protein 24.1g; carbohydrates 34.2g; dietary fiber 7.6g; sugars 6.6g; fat 11.6g; saturated fat 6.2g; cholesterol 28.5mg; vitamin a iu 9189.6IU; vitamin c 21.9mg; folate 146.2mcg; calcium 445.9mg; iron 3.2mg; magnesium 116mg; potassium 711.8mg; sodium 540.9mg; thiamin 0.7mg.
Exchanges:

1 1/2 starch, 2 vegetable, 1 1/2 lean meat, 1 medium-fat meat
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Reviews (8)

Read More Reviews
8 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
singram1226@yahoo.com
Rating: 2 stars
06/05/2013
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 Read More
EatingWell User
Rating: 4 stars
05/19/2013
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 Read More
Donna DeGeus Steward
Rating: 5 stars
10/25/2014
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! Read More
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EatingWell User
Rating: 4 stars
08/20/2013
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 Read More
amber.martin3@pcc.edu
Rating: 4 stars
07/21/2014
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! Read More
EatingWell User
Rating: 2 stars
05/24/2013
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. Read More
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EatingWell User
Rating: 5 stars
05/26/2013
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. Read More
DG87
Rating: 3 stars
07/22/2018
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. Read More
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