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Spinach-Cream Cheese Enchiladas Recipe

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This recipe for Spinach-Cream Cheese Enchiladas is from Dinner at Mom's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 8 oz package cream cheese, softened
1 - 10 oz package frozen chopped spinach, thawed and squeezed dry
4 green onions, diced
1 - 4 oz diced green chilies, drained
2 T lemon juice
1 package large flour tortillas
2 packages shredded Monterey jack cheese
16 oz jar salsa
8 oz sour cream
Optional; 1 package cooked and chopped chicken tenders
Directions:
Directions:
Preheat oven to 350º.
Mix first 7 ingredients (and chicken if using) the day before - using only 1 package of shredded cheese.
Spread on plate and refrigerate overnight.
Score in 8 equal sections before using.
One hour before serving, cut 8 tortillas into squares so they will fit in a 9 x 13 pan.
Place 1/8 of filling in each of 8 tortillas.
Roll up and place seam side down in greased pan.
Mix salsa with sour cream and pour over top of tortillas.
Bake at 350º for 30 minutes.
Just before serving, sprinkle with the second package of shredded cheese to melt.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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