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Spinach Enchiladas
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Quick and easy spinach enchiladas made with pantry staples, ready in under 45 minutes for the whole family to savor.
Ingredients:
  • 1 tablespoon butter
  • 0.5 cup sliced green onions
  • 1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 cup ricotta cheese
  • 0.5 cup sour cream
  • 10 (6 inch) corn tortillas
  • 1 (19 ounce) can enchilada sauce
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) to ensure the perfect temperature for your dish.
  • In a saucepan over medium heat, melt butter. Add green onions and garlic, cook and stir until fragrant for 2 to 3 minutes. Add spinach and cook for 5 minutes. Take off the heat and stir in 1 cup each of Monterey Jack, ricotta cheese, and sour cream.
  • Place one tortilla in a skillet over medium heat for about 15 seconds until flexible. Repeat with the remaining tortillas. Fill each tortilla with 1/4 cup of the spinach mixture, roll them up, and lay them seam side down in a 9x13-inch baking dish. Pour enchilada sauce over the top and sprinkle with the remaining 1 cup of Monterey Jack cheese. Enjoy!
  • Bake in the preheated oven for 15-20 minutes, until the sauce is bubbling and the cheese is lightly browned at the edges.

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