Description
If you like spinach and Mexican food, you’ll love these easy vegetarian enchiladas made with ricotta cheese and spinach.
Ingredients
- 1 tablespoon butter
- ½ cup sliced green onions
- 2 cloves garlic, minced
- 1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
- 1 cup ricotta cheese
- ½ cup sour cream
- 2 cups shredded Monterey Jack cheese
- 10 (6 inch) corn tortillas
- 1 (19 ounce) can enchilada sauce
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a saucepan over medium heat. Add garlic and onion; 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 9×13 inch baking dish. Pour enchilada sauce over the top
- and sprinkle with the remaining cup of Monterey Jack.
- Bake for 15 to 20 minutes in the preheated oven
- until sauce is bubbling and cheese is lightly browned at the edges.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 5