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Рецепт Creamy Spinach and Ricotta Enchiladas
by April

Creamy Spinach and Ricotta Enchiladas

I made this delicious dish for a large group of friends a few years back and it was a HUGE hit at the party!! Hope you enjoy it as we did!

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Подготовка: Мексика Mexican
Приготовление: Порций: 5

Wine and Drink Pairings: Beer, Soda

Ингредиенты

  • Ingredients:
  • 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) flour tortillas
  • 1 (19 ounce) can enchilada sauce

Инструкции

  1. Directions:
  2. 1.Preheat the oven to 375 degrees F
  3. 2.Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes to sweat, DO NOT brown. Stir in spinach, & cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese. (Save some for the top of the dish!)
  4. 3.In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds.(you can microwave, however, the edges to tend to get stiff & breaking can occur) Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
  5. 4.Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.
  6. ENJOY!!