Spinach Enchiladas

My hiatus from the kitchen has GOT to stop!  So, I planned a couple meals for this week and so far, so good!

We were in the mood for something zesty and these spinach enchiladas were MONEY!

Very easy and very tasty! Enjoy!

Spinach Enchiladas

1 tablespoon butter

1/2 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 (NOTE: we only used a 10 ounce can, and that was just fine for us!)


Preheat the oven to 375 while you chop your onions and mince your garlic. Melt the butter in a saucepan over medium heat and then add the garlic and onion.

Cook for a few minutes and then add your spinach when you start to smell that tasty, fragrant garlic and onion. Let the spinach cook for about 5 more minutes and then remove from the heat.

Mix in the ricotta cheese, sour cream, and 1 cup of the shredded cheese.

Give it a taste...delicious, right!

In a skillet over medium heat, warm the tortillas one at a time until they are flexible, which is about 15 seconds.

Now, it's time to make your enchiladas! Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up and place into a 9x13 inch baking dish with the seam side down. Once they are all placed, pour the enchilada sauce over the top, and sprinkle with the remaining cup of shredded cheese.

Lastly, bake for 15 to 20 minutes or until sauce is bubbling and cheese is lightly browned at the edges. Take out and enjoy!

I served it with some fiesta rice and yum, yum, yum... it was a hit!