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!
INGREDIENTS
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
METHOD
• 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
Shivaay Delights 
Thank you for sharing and greetings 🙂 🙂
My pleasure and my sincere greetings to you too 🙂
Love enchiladas and this recipe looks delicious!!
Thank you so much dear Selma!
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
Thank you so much Laura! Yes bubbling cheese and I am there! Lol x
looks so mouthwatering! need to try…
Thank you Apsara! I hope you enjoy it x
Looks delicious!
Thank you! I’m now trying to think of more combinations for new enchilada recipes x
Looks really good Dimple. I’ll be trying it out soon.
Blessings =)
Thank you dear Staci…hope you enjoy it as much as we did 🙂
These enchiladas look so yummy! I love the Mexican/Italian twist, two of my favorite types of food!
Thank you so much! Italian and Mexican food is very much my favourite too x
Love the idea – it’s on my wish list!
Thank you Carrie 🙂 I hope you like it!
I’d like two servings please… yum. YUM. xx
Coming your way honey xxx
Those look fantastic!
So yummylicious Dimple! I know it’s not a word, but you get my meaning! 🙂
I get you my friend! Thank you x
Delicious combination!
Thank you soo much! You’ve made my day!
Finally made these tonight and my husband and I loved them!! Thx again for recipe. Just added some white beans to them. x
Ummm white beans! An awesome addition Jenna..I shall be trying that soon! And thank you also for the picture on Twitter am about to paste it onto my Facebook page..linking to you xx
Great, thanks, and for the retweet as well.
Reblogged this on The Seated Cook and commented:
Re-blogging this wonderful recipe of Dimple’s, love how she combined Italian and Mexican elements. I recently made it, sticking to the recipe except for adding some beans in, and it was delicious!
Pingback: Comforting Food Always! | Shivaay Delights