Mediterranean Green Goddess Cottage Cheese & Spinach Enchiladas

These Mediterranean Green Goddess Cottage Cheese & Spinach Enchiladas are a creamy, colorful vegetarian dinner filled with spinach, cottage cheese, feta, garlic, and fresh basil. Everything is wrapped in soft tortillas, covered with vibrant green enchilada sauce, and finished with melted cheese.

Fresh avocado and herbs add a cool, refreshing finish, making this an easy comfort-food recipe with a Mediterranean-inspired twist.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

For the Green Goddess Filling

Spinach: 2 cups fresh spinach, chopped, or 1 cup frozen spinach, thawed and squeezed dry

Cottage cheese: 1 1/2 cups, full-fat or low-fat

Feta cheese: 1/4 cup crumbled, optional

Garlic: 1 clove, minced

Fresh basil: Finely chopped, to taste

Dried oregano: To taste

Salt: To taste

Black pepper: To taste

For Assembly & Sauce

Tortillas: 6 to 8 soft tortillas, flour, corn, or almond flour alternatives

Green enchilada sauce: 1 1/2 to 2 cups store-bought or homemade salsa verde or green chile enchilada sauce

Shredded cheese: 1 to 1 1/2 cups, such as Monterey Jack, Cheddar, or a Mexican blend

For Garnish & Serving

Avocado: 1 medium, sliced thin

Fresh herbs: 1 to 2 tablespoons chopped fresh cilantro or parsley

Instructions

Prepare the Spinach

If using fresh spinach, wash it thoroughly and chop it into small pieces. Place a skillet over medium heat and cook the spinach for about 2 to 3 minutes, stirring occasionally, until it wilts. Remove it from the heat and let it cool slightly.

If using frozen spinach, thaw it completely and squeeze it firmly to remove as much liquid as possible. This step is important because excess moisture can make the enchilada filling watery.

Prepare the Green Goddess Filling

Add the cottage cheese to a large mixing bowl. Stir in the prepared spinach, crumbled feta, minced garlic, fresh basil, dried oregano, salt, and black pepper.

Mix gently until everything is evenly combined. Taste the filling and adjust the seasoning if desired. The cottage cheese provides a creamy base, while spinach, basil, garlic, oregano, and feta create the savory Mediterranean-inspired flavor.

Prepare the Baking Dish

Preheat the oven to 375°F (190°C).

Lightly grease a 9-by-13-inch baking dish. Spread about 1/2 cup of the green enchilada sauce over the bottom of the dish. This prevents the tortillas from sticking and gives the bottom layer additional flavor.

Warm the Tortillas

Warm the tortillas gently in a skillet, microwave, or oven until they are soft and flexible. Warm tortillas are much easier to roll and are less likely to crack.

Keep the warmed tortillas covered with a clean kitchen towel while assembling the enchiladas so they remain soft.

Fill and Roll the Enchiladas

Place one tortilla on a clean work surface. Spoon approximately 1/3 to 1/2 cup of the spinach and cottage cheese mixture down the center.

Avoid adding too much filling because overstuffed tortillas can be difficult to roll. Fold the sides slightly inward, then roll the tortilla tightly from one end to the other.

Place the rolled tortilla seam-side down in the prepared baking dish. Continue with the remaining tortillas and filling, arranging them close together.

Add Sauce and Cheese

Pour the remaining green enchilada sauce evenly over the rolled tortillas. Use a spoon or spatula to spread the sauce across the tops so the tortillas are well coated.

Sprinkle the shredded cheese evenly over the sauce. Monterey Jack gives a creamy mild topping, Cheddar adds a sharper flavor, while a Mexican blend provides a combination of both.

Bake

Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the sauce is bubbling and the cheese is completely melted.

If you prefer a lightly golden cheese topping, place the enchiladas under the broiler for the final 1 to 2 minutes. Watch carefully during this step because the cheese can brown quickly.

Remove the dish from the oven and let it rest for about 5 minutes before serving.

Garnish and Serve

Arrange thinly sliced avocado over the warm enchiladas. Sprinkle the melted cheese with chopped fresh cilantro or parsley.

Serve immediately while the enchiladas are warm and creamy. They pair beautifully with a simple green salad, roasted vegetables, or a spoonful of plain Greek yogurt.

Tips

Drain the Spinach Well

Removing excess water from spinach is one of the most important steps in this recipe. Frozen spinach should be squeezed especially well after thawing, while fresh spinach should only be cooked until wilted.

Do Not Overfill the Tortillas

Use enough filling to make the enchiladas satisfying without making them difficult to roll. A moderate amount keeps the tortillas neat and prevents filling from spilling out during baking.

Warm Tortillas Before Assembly

Soft tortillas roll much more easily than cold ones. If your tortillas feel stiff, warm them briefly before adding the filling.

Adjust the Seasoning

Cottage cheese has a mild flavor, so the herbs and seasonings are important. Taste the filling before rolling and add additional basil, oregano, black pepper, or feta if you prefer a stronger flavor.

Choose a Good Melting Cheese

Monterey Jack creates a smooth, creamy topping. Cheddar provides a stronger cheesy taste, while a Mexican blend melts easily and works especially well with green enchilada sauce.

Let the Enchiladas Rest

Allowing the baked enchiladas to rest for several minutes helps the filling settle and makes them easier to serve without falling apart.

Add Fresh Garnishes at the End

Avocado and fresh herbs should be added after baking. This keeps the avocado creamy and fresh while providing a pleasant contrast to the hot, cheesy enchiladas.

Variations

Add Roasted Vegetables

For extra flavor and texture, add finely chopped roasted zucchini, bell peppers, mushrooms, or sun-dried tomatoes to the filling. Make sure the vegetables are not overly wet.

Add Chickpeas

Cooked chickpeas can be folded into the cottage cheese mixture for additional texture and a heartier filling. Lightly mash some chickpeas while leaving others whole for variety.

Make It Extra Herby

Add fresh parsley, dill, mint, or additional basil for a stronger Green Goddess-style flavor. Fresh herbs can make the filling taste especially bright.

Make It Spicy

For a little heat, mix diced jalapeño, green chiles, crushed red pepper flakes, or a small amount of cayenne into the filling. A spicy green enchilada sauce can also be used.

Try Different Tortillas

Flour tortillas create soft and flexible enchiladas, while corn tortillas give a more traditional texture. Almond flour tortillas can also be used if they are flexible enough to roll without cracking.

Add a Creamy Topping

Serve the finished enchiladas with plain Greek yogurt or a lemon-herb yogurt sauce. The cool, tangy topping complements the warm green sauce and creamy filling.

Q&A

Can I make these enchiladas ahead of time?

Yes. You can assemble the enchiladas several hours ahead, cover the baking dish, and refrigerate it until ready to bake. If baking directly from the refrigerator, allow a few extra minutes of cooking time.

Can I use frozen spinach?

Yes. Frozen spinach is an excellent option. Thaw it completely and squeeze out as much liquid as possible before adding it to the filling.

Can I replace cottage cheese?

Yes. Ricotta can be used instead of cottage cheese. It will create a slightly softer and creamier filling while maintaining the overall texture of the dish.

Is feta cheese necessary?

No. Feta is optional and adds a salty, tangy Mediterranean flavor. You can leave it out if you prefer a milder filling.

What cheese is best for topping?

Monterey Jack, Cheddar, and Mexican cheese blends all work well. Monterey Jack provides a mild creamy melt, while Cheddar gives the topping a stronger flavor.

How should I store leftovers?

Store cooled enchiladas in a covered container or tightly covered baking dish in the refrigerator. They are best enjoyed within 3 to 4 days.

Can I freeze these enchiladas?

Yes. Assemble the enchiladas in a freezer-safe dish and freeze them without the avocado garnish and fresh herbs. Thaw them in the refrigerator before baking or reheating, then add the fresh toppings before serving.

Are these enchiladas vegetarian?

Yes. When prepared with vegetarian-friendly cheese and green enchilada sauce, this recipe is suitable for a vegetarian meal.

Nutrition

Estimated nutrition per serving:

Calories: 430 kcal
Protein: 21 g
Carbohydrates: 38 g
Fat: 23 g
Fiber: 6 g
Sugar: 5 g
Sodium: 850 mg
Calcium: 320 mg

Nutrition information is an estimate and may vary depending on the tortillas, cottage cheese, cheese, enchilada sauce, and portion sizes used.

Conclusion

These Green Goddess Cottage Cheese & Spinach Enchiladas are a delicious way to turn simple ingredients into a comforting vegetarian dinner. Creamy cottage cheese, tender spinach, feta, garlic, and herbs create a flavorful filling, while green enchilada sauce and melted cheese bring everything together.

The fresh avocado and herbs add the perfect finishing touch. Whether served for a family dinner, weekend meal, or meat-free night, these enchiladas are easy to customize with your favorite vegetables, herbs, and level of spice.