spinach enchiladas

Ingredients

• Servings: 5
• 1 tablespoon butter
• 1/2 cup sliced green onions
• 2 cloves garlic, minced
• 1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
• 1 cup ricotta cheese
• 1/2 cup sour cream
• 2 cups shredded monterey jack cheese
• 10 (6 inch) corn tortillas
• 1 (19 ounce) can enchilada sauce

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat the oven to 375 degrees f (190 degrees c).
• melt butter in a saucepan over medium heat. add garlic and onion; cook for a few minutes until fragrant, but not brown. stir in spinach, and cook for about 5 more minutes. remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of monterey jack cheese.
• in a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. spoon about 1/4 cup of the spinach mixture the center of each tortilla. roll up, and place seam side down in a 9x13 inch baking dish. pour enchilada sauce over the top, and sprinkle with the remaining cup of monterey jack.
• bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.