Spinach Enchiladas


1 tablespoon butter

1/2 cup green onions, sliced

2 garlic cloves, minced

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

1 cup light ricotta cheese

1/2 cup fat-free sour cream

2 cups reduced-fat Monterey Jack cheese, shredded

10 corn tortillas

1 (19oz) can enchilada sauce


Preheat oven to 375 degrees F.  Melt butter in a saucepan over medium heat.  Add garlic and onion and cook for about 5 minutes until fragrant, but not brown.  Stir in spinach and cook for 5 more minutes. Remove from heat, mix in ricotta cheese, sour cream, and 1 cup of shredded cheese.  In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds.  Spoon about 1/4 cup of the spinach mixture onto each tortilla center.  Roll up, and place seam side down in a 9×13 baking dish.  Pour enchilada sauce over the top and sprinkle with remaining cheese.  Bake for 15 to 20 minutes until sauce is bubbling and cheese is brown on edges. Serves 5


Adapted from allrecipes.com

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