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Spinach & Corn Enchiladas

Here's how you make Spinach & Corn Enchiladas
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  • Servings: 4
  • Prep: 15m
  • Cook: 20m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 11 ounces tortillas (12 corn tortillas)
  • Olive oil spray
  • 15 ounces ricotta cheese
  • 3 ounces frozen corn kernels (defrosted, 1/2 cup)
  • 1/4 cup spinach (frozen, defrosted)
  • 1/2 teaspoon garlic powder
  • 1 cup shredded Monterey Jack cheese (divided in two parts)
  • 1 package (8 ounces) red enchilada sauce (Frontera Red Enchilada Sauce)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Heat tortillas in the microwave just until warm and soft.

  • Step 2: Mix the spinach and corn and ricotta and garlic powder together.

  • Step 3: Coat an 11x8 inch casserole dish all over with Pam spray.

  • Step 4: Spoon a little of the sauce on the bottom, just enough to wet it.

  • Step 5: Spray the tortillas with Pam spray.

  • Step 6: Spoon 2 Tablespoons of mixture onto each shell, then sprinkle a little cheese.

  • Step 7: Roll up, then place in the casserole dish.

  • Step 8: Drizzle sauce over the rolls then add rest of cheese on top.

  • Step 9: Bake in 400 degree oven 20 minutes, watching that they do not burn.

We hope you enjoy this recipe!

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