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Vegetarian Enchiladas are cheesy, delicious, and filling. Nobody will miss the meat!


Feliz Cinco de Mayo!

I’ve been celebrating this delicious & festive holiday…all day! My boss and I went to my go-to Mexican restaurant Monterrey for lunch, then I whipped up a big, bubbly dish of festive Vegetarian Enchiladas for dinner.

Not only are these enchiladas muy delicioso, but they’re also ridiculously easy to make – PLUS meat & potato-eating husbands love them too!


Vegetarian Enchiladas


Vegetarian Enchiladas are cheesy, delicious, and filling. Nobody will miss the meat!


Serves 2-3

  • 1 Tablespoon butter
  • 1/4 cup onion, minced
  • dash of garlic salt
  • dash of red pepper flakes
  • 1-10oz package frozen chopped spinach, thawed and excess water squeezed out
  • 1 cup fat-fat cottage cheese, drained
  • 1/2 cup plain Greek yogurt
  • 8 corn tortillas
  • 1 14.5oz can red enchilada sauce
  • 4oz shredded cheese


  1. Preheat oven to 375 degrees. Melt butter in a skillet over medium heat and sauté onion until tender. Add garlic salt, red pepper flakes and spinach. Sauté until spinach is warmed through, then remove the skillet from the heat.
  2. Combine drained cottage cheese and Greek yogurt in a bowl. Stir in spinach mixture after it has cooled slightly.
  3. Wrap corn tortillas in a paper towel and microwave for 40 seconds, flipping half way through. Add a scant 1/4 cup filling to the middle of each tortilla, roll and place seam side down in a baking dish.
  4. Pour enchilada sauce over tortillas, top with cheese and bake for 20 minutes, or until cheese has melted and sauce is bubbly.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.


His and hers!


(BTW – these are my faaavorite casserole dishes we got for our wedding. The one on the right is about the length of a can of beans and is perfect for portion control – which is especially critical around delectable dishes such as this!)


The spinach and cheese in these babies are hearty, but melt in your mouth along with the creamy corn tortilla. I adore corn tortillas. Uncooked they are pretty bleh, but they turn into creamy lusciousness when baked in savory enchilada sauce and gooey cheese.


A big plate of these would go PERFECT with a skinny-girl margarita, but alas, we were out, so I substituted the festive drink with a festive…bowl of fruit!


That’s kind of the same, right?


In the mix:

  • Cantaloupe
  • Mango
  • Pineapple
  • Kiwi


Well I have a bazillion things to do before Ben and I head out of town for my friend’s wedding this weekend, including painting my fingers and toes. I always feel like I need at least a good hour to dedicate to painting my fingers. I’m terrible at it and have to go veeeery slowly. Plus all that drying time. You can’t do a dang thing while you wait!

Have a great night!


Do you speak more than one language?

I took 3 years of Spanish in high school and have dabbled slightly in Japanese. Nowadays the schools around here have the children learning Spanish as early as 1st grade. I so wish they would have done that when I was young!