Spinach Enchiladas Best Dishes

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Spinach Enchiladas

"If you want spinach and Mexican food, you may love those easy vegetarian enchiladas made with ricotta cheese and spinach."

Ingredients :

1 tablespoon butter
half 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) corn tortillas
1 (19 ounce) can enchilada sauce

Instructions :

Prep : 20M	Cook : 5M	Ready in : 40M

Preheat the oven to 375 degrees F (a hundred ninety degrees C).
Melt butter in a saucepan over medium warmth. Add garlic and onion; cook for a couple of minutes until aromatic, however not brown. Stir in spinach, and cook dinner for approximately five more mins. Remove from the warmth, and blend in ricotta cheese, bitter cream, and 1 cup of Monterey Jack cheese.
In a skillet over medium warmth, warm tortillas one by one until flexible, about 15 seconds. Spoon approximately 1/four cup of the spinach aggregate onto the middle of every tortilla. Roll up, and vicinity seam facet down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the last cup of Monterey Jack.
Bake for 15 to twenty minutes within the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Notes :

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