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A portion of spinach and ricotta enchiladas on a plate with arugula.

Spinach and Ricotta Enchiladas

These creamy spinach and ricotta enchiladas are a variation on the classic cannelloni dish - the perfect cheesy vegetarian casserole!
5 from 2 votes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 3 people
Calories: 599kcal
Author: Becca Heyes

Recipe printed from www.easycheesyvegetarian.com

Ingredients

  • 200 g (~ 7 oz) fresh spinach
  • 250 g (~ 1 cup) ricotta cheese
  • 1 Tbsp basil pesto
  • 2 Tbsp sliced black olives (optional)
  • 1/2 tsp black pepper
  • 340 g (~ 1 1/3 cups) good quality tomato pasta sauce
  • 6 medium flour tortillas (~ 8 inches)
  • 125 g (~ 1 1/4 cups) grated cheese - I used a mozzarella and cheddar mix
  • ~ 5 cherry tomatoes, halved

Instructions

  • Preheat the oven to 180°C (Gas Mark 4 / 350°F).
  • Place the spinach in a large microwaveable bowl, and cook in the microwave for approximately 2 minutes, stirring halfway. The spinach should be fairly wilted. If there’s a lot of excess water in the bowl, drain it away, then add the ricotta cheese, pesto, black olives (if using), and black pepper. Mix thoroughly.
    Creamy spinach and ricotta mixture in a mixing bowl.
  • Spread a couple of Tablespoons of tomato sauce over the bottom of your baking dish. My dish measured approx. 8 x 8 inches, and was the perfect fit for the 8 inch tortillas.
    Tomato sauce spread around the base of a baking dish.
  • Lay out a tortilla, and spoon around a sixth of the spinach mixture along the centre.
    A flour tortilla on a chopping board with creamy spinach on top.
  • Roll the tortilla around the filling, and lay it into the baking dish. Repeat with the remaining tortillas and filling mixture.
    Rolled tortillas stuffed with creamy spinach and laid in a baking dish.
  • Top the tortillas in the baking dish with the remaining tomato sauce, and spread it around to cover.
    A dish of enchiladas smothered with tomato sauce.
  • Top with grated cheese and halved cherry tomatoes.
    Uncooked enchiladas topped with mozzarella and tomatoes.
  • Bake for around 30 minutes, or until the cheese is crisped up to your liking.
    A baking dish of spinach enchiladas topped with crispy cheese and cherry tomatoes.
  • Serve warm with your choice of side dishes - I served mine with some fresh rocket (arugula).
    Creamy spinach and ricotta enchiladas on a plate with a cheesy topping.

Video

Nutrition

Nutrition Facts
Spinach and Ricotta Enchiladas
Amount Per Serving (1 portion)
Calories 599 Calories from Fat 212
% Daily Value*
Fat 23.6g36%
Saturated Fat 10.1g51%
Cholesterol 49mg16%
Sodium 921mg38%
Potassium 641mg18%
Carbohydrates 66.5g22%
Fiber 8.4g34%
Sugar 11.9g13%
Protein 29.1g58%
Calcium 518mg52%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.