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Mexican | |
| 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 | |
| Step 1 Preheat the oven to 375 degrees F (190 degrees C). Step 2 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. Step 3 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 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack. Step 4 Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges. | |
Unrated | |
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