Name: Spinach Enchiladas
Prep time: 25 min
Cook time: 25 min
Yield: 5
Ingredients: Butter - 1 tablespoon; Sliced green onions - ½ cup; Garlic, minced - 2 cloves; Frozen chopped spinach , thawed, drained and squeezed dry - 1 (10 ounce) package; Shredded Monterey Jack cheese, divided - 2 cups; Ricotta cheese - 1 cup; Sour cream - ½ cup; Corn tortillas - 10 (6 inch); Enchilada sauce - 1 (19 ounce) can

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Spinach Enchiladas

1. Butter - 1 tablespoon

2. Sliced green onions - ½ cup

3. Garlic, minced - 2 cloves

4. Frozen chopped spinach , thawed, drained and squeezed dry - 1 (10 ounce) package

5. Shredded Monterey Jack cheese, divided - 2 cups

6. Ricotta cheese - 1 cup

7. Sour cream - ½ cup

8. Corn tortillas - 10 (6 inch)

9. Enchilada sauce - 1 (19 ounce) can

How to cook deliciously - Spinach Enchiladas

1. Stage

Preheat the oven to 375 degrees F (190 degrees C).

2. Stage

Melt butter in a saucepan over medium heat. Add green onions and garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in spinach and cook for 5 minutes. Remove from the heat and mix in 1 cup Monterey Jack, ricotta cheese, and sour cream.

3. Stage

Warm one tortilla in a skillet over medium heat until flexible, about 15 seconds. Repeat to warm remaining tortillas. Spoon about 1/4 cup spinach mixture onto the center of each tortilla, roll tortilla around filling, and place into a 9x13-inch baking dish with the seam facing down. Pour enchilada sauce over top and sprinkle with remaining 1 cup Monterey Jack.

4. Stage

Bake in the preheated oven until sauce is bubbling and cheese is lightly browned at the edges, 15 to 20 minutes. Melissa-Goff