Spinach Enchiladas

Name: Spinach Enchiladas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 tablespoon butter; ½ cup sliced green onions; 2 cloves garlic, minced; 1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry; 1 cup ricotta cheese; ½ cup sour cream; 2 cups shredded Monterey Jack cheese; 10 (6 inch) corn tortillas; 1 (19 ounce) can enchilada sauce

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Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 5

Cost: $5.30 /serving

Author : SADONIA2

Ingredients

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1 tablespoon butter½ cup sliced green onions2 cloves garlic, minced1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry1 cup ricotta cheese½ cup sour cream2 cups shredded Monterey Jack cheese10 (6 inch) corn tortillas1 (19 ounce) can enchilada sauce

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Instructions

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Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

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.

Step 3

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 onto 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.

Step 4

Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.