Spinach Enchiladas Recipe
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Ingredients: |
Ingredients: 2 10-oz. cans green enchilada sauce or red sauce 1 tbsp. butter 1 cup sliced green onions, including stalks, divided 10-oz. package frozen chopped spinach, thawed and drained 1 cup ricotta cheese salt to taste garlic powder to taste 1/2 cup sour cream 2 cups shredded Monterey Jack cheese, divided 12 (6-inch) flour tortillas
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Directions: |
Directions:Preheat oven to 375. Spray a 9x13-inch baking dish with Pam. Spread about ¼ cup sauce over the bottom of the dish. Melt butter in a skillet over medium-high heat. Add ¼ cup of green onions. Cook and stir 2 minutes or until tender-crisp. Add thawed spinach; cook 1 minute until heated. Remove from heat. Stir in ricotta cheese, sour cream and 1 cup Monterey Jack cheese. Spoon ¼ cup filling down the center of each tortilla, then roll up. Place tortillas seam-side down in baking dish. Pour remaining sauce over enchiladas and sprinkle with remaining 1 cup of Monterey Jack cheese. Bake 15-20 minutes. Sprinkle with remaining ¼ cup green onions. (I serve these with chopped cilantro on the side for those who like it.) |
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