easy spinach enchiladas

[Guest guest]

hi, again,

 

this one came from my sis-in-law, and has become a twice-a-month staple. EASY to

make.

loved by all. teenage daughter just had one for lunch.

ron's personal variations are:

using regular cheese as the topping and low-fat / non-fat in the filling

using non-fat ricotta

using low-fat sour cream

using a 16 oz package of chopped spinach, the 'steam-in-bag' kind from Trader

Joe's

and using a 28 oz can of sauce instead of the 19 oz. (in other words, this is

super-easy,

very nutritious, and difficult to mess up!)

 

enjoy!

 

ron e., in charlotte, still listening to the Allman Brothers (it's a long song)

 

1 Tablespoon butter

1/2 cup sliced green onions

2 cloves garlic minced (or 1 teaspoon of the refrigerated minced garlic we use)

1 (10 oz) package frozen chopped spinach, thawed, drained and squeezed dry

1 cup ricotta cheese

1/2 cup sour cream

2 cups shredded Monterey Jack Cheese

Tortillas

1 (19 oz) can enchilada sauce- I use the Old El Paso brand

 

Melt butter in saucepan over medium heat. Add garlic and onion and cook for a

few

minutes until fragrant but not brown. Stir in spinach and cook for five more

minutes.

Remove from heat and stir in ricotta cheese, sour cream and 1 cup of the

Monterey Jack

cheese.

 

Spoon spinach mixture in center of each tortilla. Can vary amount of mixture in

each

tortilla based on how full you like the enchiladas to be. Roll up and place

seam down in a

9 x 13 inch baking dish. Pour enchilada sauce over top and sprinkle with

remaining

Monterey Jack cheese.

 

Bake for 15-20 minutes at 375 degrees until sauce is bubbling and cheese is

lightly

browned at edges.

 

Ann's Note: I have used low fat substitutes for the cheeses and it is still

delicious.