Tomato Enchiladas In A Spinach Ricotta Sauce


Now you’re thinking having looked at the picture above, has she made enchiladas or spinach & ricotta cannelloni? Well I’ve done it again! I’ve combined two classic Italian and Mexican dishes to form one superb fusion dish that will leave your tastebuds wanting more. Also you will all have noticed that instead of the spinach & ricotta mixture being in the enchiladas as it is meant to be in cannelloni! I’ve swapped it around! This way you still get a kick from the chilli tomato sauce inside the enchilada but more importantly it is smothered in a vibrant fresh green spinach sauce that really blew me away as it came bubbling out of the oven. This creamy garlic tomatoey taste sensation is not to be missed!


300g baby spinach
250g ricotta cheese
430g tomato passata
1 small white onion chopped
2 cloves garlic crushed
1 tbsp olive oil
1/3 tsp dried oregano
1/2 veg stock cube
1/3 tsp cayenne pepper
1 level tsp salt
1/4 tsp black pepper
Cheddar cheese grated
6 large tortilla wraps


• Preheat oven to 180ºc/350ºf/gas mark 4. In a food processor blitz the spinach and garlic to a paste, add a little water to get the process going.  Season with salt, pepper and add the ricotta cheese and once again blitz so that it all combines



• Heat the oil in a small saucepan, sauté the onions til soft. Sprinkle in the oregano and pour in the passata with cayenne pepper. Crumble in the stock cube and add a little water. If the tomato passata is too sour then stir in a pinch of brown sugar to balance out the flavour. Simmer on a low heat for 10 minutes


• Place a wrap on a clean surface. Spoon some tomato sauce plus the ricotta/spinach sauce and gently roll up



• Repeat for the remainder of the wraps and lay in a baking dish


• Pour all the spinach sauce onto the rolled wraps making sure everything is covered


• Distribute a generous layer of grated cheddar cheese to form the topping


• Bake on the middle shelf for approximately 20 minutes and then brown off the cheese under the grill to make the enchiladas crispy


• Serve with a side salad or some mexican rice



28 thoughts on “Tomato Enchiladas In A Spinach Ricotta Sauce

  1. What a great idea! I never would’ve thought of making enchiladas this way… loving the look of that bubbling cheesy spinach sauce. Yum! Loving these fusion dishes Dimple 🙂 x

  2. Pingback: Comforting Food Always! | Shivaay Delights

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