Spinach Enchiladas Verde Best Dishes

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Spinach Enchiladas Verde

"This is terrific easy, or even difficult-center Texan meat eaters who've never eaten a vegetable of their lives like it. You can replacement yogurt for the bitter cream in case you want a lighter model."

Ingredients :

1 cup mild bitter cream
1 (7 ounce) can inexperienced salsa
1 bunch clean spinach, rinsed and thinly sliced
2 cups shredded Monterey Jack cheese
1 (10 ounce) bundle corn tortillas

Instructions :

Prep : 15M	Cook : 6M	Ready in : 35M

Preheat the oven to 350 stages F (a hundred seventy five degrees C).
In a small bowl, stir together half of of the sour cream and the inexperienced salsa. Spread enough to coat the bottom into a 9x13 inch baking dish. On every tortilla, unfold a small amount of the salsa and sour cream inside the middle. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and area into the baking dish. When all the tortillas are in the pan, pour the final salsa over the top and sprinkle with the last cheese.
Bake for 20 to 25 mins inside the preheated oven, till the enchiladas are browned and heated thru.

Notes :

Reynolds® parchment can be used for less difficult cleanup/removal from the pan.

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