Ingredients:
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
Directions:
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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