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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Spinach Enchiladas Recipe

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This recipe for Spinach Enchiladas is from Greenway Baptist Church Cookbook, 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 tbsp. butter
1/2 cup sliced green onions
2 cloves garlic, minced
1 (10 oz.) pkg. frozen chopped spinach, thawed, drained and squeezed dry
1 cup ricotta cheese
1/2 cup sour cream
2 cups shredded Monterey Jack cheese
10 (6") corn tortillas
1 (19 oz.) can enchilada sauce
Directions:
Directions:
Preheat oven to 375º. Melt butter in a saucepan over medium heat. Add garlic and onions; 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. 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 9 x 13 baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack. Bake for 15 - 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

 

 

 

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