creamy spinach enchiladas

Try a lighter touch for a Mexican favorite by filling tortillas with frozen spinach and cottage cheese, then baking with prepared sauce and cheese.

Creamy Spinach Enchiladas

margarine

green onions

(9-oz.) pkg. frozen spinach, thawed, well drained

small-curd cottage or ricotta cheese

sour cream

(1 1/2 cups) shredded Monterey Jack cheese

(6-inch) corn tortillas, heated

Old El Paso™ Mild Enchilada Sauce

green onions,

Heat oven to 375°F. Melt margarine in large skillet over medium-high heat. Add 1/2 cup onions; cook and stir 2 minutes or until crisp-tender. Add spinach; cook 1 minute or until spinach is thoroughly heated, stirring occasionally. Remove from heat. Stir in cottage cheese, sour cream and 1 cup of the cheese.

Spoon 1/4 cup filling down center of each tortilla; roll up. Place, seam side down, in ungreased 13x9-inch (3-quart) glass baking dish. Pour enchilada sauce evenly over tortillas; sprinkle with remaining cheese.

Bake at 375°F. for 15 to 20 minutes or until bubbly and thoroughly heated. Sprinkle with sliced green onions.

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Creamy Spinach Enchiladas

The most viewed creamy spinach enchiladas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine