Spinach Enchiladas

By trinimomma

Ingredients

• 2 pkgs. frozen chopped spinach
• 1 bunch green onions
• 12 oz. cream cheese
• 3 cloves garlic, chopped
• 2 [to] 3 2 to 3 t. cumin
• 1/2 cup Rotel tomatoes
• 12 slices baby Swiss cheese
• 12 flour tortillas
• 16 oz. sour cream
• 3 [to] 4 3 to 4 T. picante sauce
• 3 chopped roma tomatoes
• chopped cilantro for garnish

Preparation

Step 1

Cook spinach and drain well. Mix spinach, sliced green onions, cream cheese, garlic, cumin, and Rotel tomatoes together in a large bowl. Heat tortillas in a skillet (no oil) 30 seconds on one side, then 30 seconds on the other side. Place 1 slice of Swiss cheese on tortilla and then add spinach mixture. Roll up and lay side by side in greased 9" x 13" casserole dish. (This may be done ahead and refrigerated)
Topping: In a bowl, mix sour cream and picante sauce. Pour over enchiladas and sprinkle with chopped tomatoes and cilantro. Heat at 350 degrees for 30 minutes until heated through. Serves 6.