"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Spincah Enchiladas Recipe

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This recipe for Spincah Enchiladas, by , is from The Welch Family Tree (with Branches and Friends), one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Welch

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbs Butter
1/2 C Sliced Green Onions
2 Cloves Garlic, minced
1 10 oz Pkg Chopped Spinach (thawed,drained &
squeezed)
1/2 tsp. Salt
1/2 tsp Pepper
1 C Ricotta Cheese
1/2 C Sour Cream
2 C Monterry Jack Cheese, shredded
1 - 4oz Can Chopped Green Chillies
12 - 6 inch white corn tortillas
1 ( 19oz) can Enchilada Sauce

Directions:
Directions:
Preheat the oven to 375 F
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 green chilies, 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 a full 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 cheese.
Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
This could be in the "vegetarian" category as well.

 

 

 

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