Vegetarian Spinach Enchiladas


  • 1 14- ounce can of diced tomatoes
  • 1 small onion chopped
  • 3 teaspoons of minced canned chipotle chiles see Tip, divided
  • 1/4 teaspoon of salt
  • 1 1/2 cups of cottage cheese
  • 1 10- ounce package of frozen chopped spinach thawed and squeezed dry
  • 1 cup of shredded Monterey Jack cheese divided
  • 1 bunch of scallions sliced, white and green parts separated
  • 1/2 teaspoon of garlic powder
  • 8 6- inch corn tortillas
  • 2 Tablespoons Olive Oil Marketplace Roasted Chili w/Lime Olive Oil


  • Preheat oven to 450°F.
  • Coat an 8-inch-square baking dish with Roasted Chili w/Lime Olive Oil.
  • 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 and drizzle Roasted Chili w/Lime Olive Oil on top.


  • 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.
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