Creamy Spinach and Ricotta Enchiladas Recipe

By Stina

Ingredients

• Ingredients:
• 1 tablespoon butter
• 1/2 cup sliced green onions
• 2 cloves garlic, minced
• 1 (10 ounce) package 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 inch) flour tortillas
• 1 (19 ounce) can enchilada sauce

Details

Servings 5
Preparation time 20mins
Cooking time 40mins
Adapted from cookeatshare.com

Preparation

Step 1

Directions:

1.Preheat the oven to 375 degrees F

2.Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes to sweat, DO NOT brown. Stir in spinach, & cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese. (Save some for the top of the dish!)

3.In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds.(you can microwave, however, the edges to tend to get stiff & breaking can occur) Spoon about 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.

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

ENJOY!!